Growing up in Maryland, we’re all about Old Bay seasoning on anything and everything. Mostly old bay and vinegar on anything and everything. So when I saw this recipe for Crispy Salt & Vinegar Potatoes from Bon Appetit, I knew I needed to make a Maryland version to mimic those summers spent at Bethany Beach and boardwalk fries with old bay and vinegar! Plus, a dipping sauce. Because duh. Dipping sauces are the BEST.

These would be absolutely PERFECT to serve at a crab bake in the backyard (or you know, wherever you got to do your crabby thing.) Highly recommend that you don’t wear any white to this situation unless you want it to get all crabbed and old bay-ed up! 

Salt & Vinegar Potatoes with Chipotle Aioli

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Dana: Real Food with Dana

Serves: 6+ servings

Ingredients

• 1.5 lbs red or baby potatoes, quartered
• 1 cup + 2 Tbsp distilled white vinegar, divided
• 1 Tbsp sea salt
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 Tbsp ghee

Chipotle aioli

• ¼ cup mayonnaise
• 3 chipotle peppers in adobo sauce
• 1 Tbsp lime juice
• ½ tsp garlic powder

Optional, for serving:

• Old Bay seasoning (or New Bae from Primal Palate) for serving!
• Fresh chopped chives

Directions

1. Combine potatoes, vinegar, and sea salt in a medium saucepan. Add enough water to the pot to cover the potatoes by about an inch.
2. Bring the pot to a boil, reduce the heat, then simmer for about 20-25 minutes, until the potatoes are fork-tender.
3. Meanwhile, make the chipotle aioli: combine the mayonnaise, peppers, lime juice and garlic powder in a mason jar or tall measuring cup. Use a stick blender to pulse the mixture until emulsified and all ingredients are incorporated smoothly. Season to taste with sea salt.
4. Once the potatoes are tender, drain them in a colander and pat dry.
5. Heat a cast iron skillet with 2 Tbsp ghee. Once hot, add the potatoes in a single layer. Cook, tossing occasionally, until the potatoes are browned and crispy - this should take about 10 minutes.
6. Drizzle with remaining 2 Tbsp. vinegar and optional old bay seasoning.
7. Serve topped with chives and flaky sea salt.

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You’ll love these summer recipes to go with your salt & vinegar potatoes too!

Paleo Crab Cakes with Old Bay Aioli
Chipotle Lime Coleslaw
Summer Balsamic Tomato Cucumber Salad