salt & vinegar potatoes

Oh friends, I never meant to neglect you. Two months of radio silence out of nowhere. Summer was great, fall is lovely, and life is back to its breakneck speed.

Since talking about pie back in August, I am employed again. The new job is wonderful but the amount of take-out & delivery food consumed since I’ve started is terrible, horrible, no good.

And sadly, the food I have cooked hasn’t been that inspiring. Edible, but not an encouraging push to get back into the kitchen.

So yeah. I’m not sure where I stand on what’s next with my writing, as it runs off the fuel of my kitchen shenanigans. I have missed this space, but I still don’t feel the mojo.

For now, I’m sharing the most wholesome dish that has come out of my kitchen in ages. Inspired by this month’s Vintage Recipe Swap, Salt & Vinegar Potatoes is a simple dish. Roasted sweet and white potatoes, garlic chives, raw green beans, salt & vinegar.

A great fall transition dish, mixing summer beans with fall roots. Instead of a heavy potato salad with lots of ingredients, this is simplified and satisfying. It has the bite of a just-over-salted potato chip paired with a red wine vinegar tang.

salt & vinegar potatoes


  • sweet potatoes, cubed
  • white baking potatoes, cubed
  • olive oil & butter
  • kosher salt & pepper
  • spices of choice
  • green beans, chopped
  • [garlic] chives, diced
  • red wine vinegar


  1. Preheat the oven to 400 degrees. Throw the cubed potatoes onto a large oiled baking sheet. Add a large pinch of kosher salt, fresh black pepper and any spices you would like. [I enjoy Smoked Pimenton.] Using your hands, toss the potatoes thoroughly. Spread into a single layer and roast for 30-40 minutes, or until tender. Stir rarely, to help crispy exteriors develop.
  2. Put warm potatoes into a large bowl. Add the green beans, chives and a light glug of vinegar. Toss to combine. Taste, adding a little more kosher salt at a time until you reach that just-right salty point. You'll know it when you taste it.

The recipe this month was Russian potato salad. Check out the recipe, and fellow swappers’ creations below.

2 Responses

  1. Looks delicious! That vinegar must give it that extra kick!

  2. Congrats on getting a job! I also have a new job, and it’s hard to find the time to cook. Welcome back to blogging — and this is a great recipe to come back with! It’s simple and lovely.

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