July 17, 2014

Sea Salt and Malt Vinegar Potatoes with Goat Cheese

*singing* All byyyyy myyyyyyself... 

My parents and sister have whisked The Geologist off on a backpacking trip for the next three days. I love being outdoors, and I love being in the mountains, but backpacking has never really sounded like fun to me. I have the joint issues of someone twice my age, am just a teeny bit lazy, and like really yummy food too much to limit myself to tuna and oatmeal for a weekend! Just one of the reasons The Geologist is my parents' favorite child. :) There was a decent amount of rain in the forecast, so I hope they stay dry! I, on the other hand, will be enjoying these slightly cooler summer days as much as I can with those two boys of mine. Scootering at the skate park, backyard pool, neighborhood pool, movies in the oh-so-cool basement, perhaps a burger date! And some yummy hash for dinner with these leftover potatoes. Yum!

Sea Salt and Malt Vinegar Potatoes with Goat Cheese (adapted from Katie At The Kitchen Door)
Printable Recipe

2 lb. small Yukon gold potatoes, cut into 1-1/2 inch pieces
1 cup white vinegar
1 Tb sea salt
2-4 Tb butter
2 Tb malt vinegar

goat cheese crumbles
fresh chives, chopped
flaky sea salt
more malt vinegar

Place the potatoes, vinegar, and sea salt in a large saucepan, and cover by one inch with cold water. Bring to a boil over medium heat. Lower to a gentle boil and cook until potatoes are just tender when poked with a fork, about 20 minutes. Drain.

In a large frying pan (or the same pot, drained), melt butter over medium heat. Add potatoes and saute, stirring occasionally, until they are golden brown and crispy on all sides, about 15 minutes. Remove from heat and stir in malt vinegar. Serve hot, topped with sprinkles of flaky salt, goat cheese, and chives, with malt vinegar on the side to drizzle.
I am completely addicted to sea salt and vinegar potato chips, so when I saw a chance to turn them into a legit dinner dish, NOT deep-fried, I couldn't wait to try it! And boy-oh-boy, was it ever goooood!
 Seriously, besides the extra-crunchy deep-fried part, these tasted just like those glorious chips, and the goat cheese took it to an even more delicious level! We were speculating about how to create a light goat-cheese and malt vinegar sauce, because when the two combine, it creates the yummiest flavors!
 Creamy, cool, fluffy, buttery, tangy, tart, and salty. The only taste this dish is missing is sweet, but it doesn't need it! This is a new family favorite, and I can't wait for an excuse to make it again! 


  1. You know me, I LOVE backpacking…but one of the worst parts is sleeping on the ground and the havoc that wreaks on my aching bones/joints etc…it's really a test of stamina for me. But, alas, I still love it more than the aches and pains prevent. The potatoes look and sound YUMMY! I would have never thought to add goat cheese (which I adore). Thanks and have a great weekend. I hope we see you this summer??

  2. I don't camp or backpack. NO surprise there! My arthritis and diverticulitis, etc. just don't allow it. Besides I like my comforts of home far too much! Those potatoes sound and look really good. I am going to have to give them a go as I am a real potato nut! Thanks! xxoo

    1. I love camping, but my Dad teases me, because I finally gave in and bought myself an air mattress (lucky our tent is huge!) so I can actually sleep. Sleepless Mommy is cranky Mommy! Backpacking on the other hand, just says "pain" to me! I think you'll looooove these potatoes, maybe as much as we loved your smashed ones!


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