How To Make Crispy Potatoes With Malt Vinegar And Corn | Tasting
Prep Time:
25 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • 1 pound small potatoes
  • 1 cup corn kernels (from 2 ears)
  • 4 tablespoons butter
  • 1 cup malt vinegar
  • 1 teaspoon fresh lemon juice
  • ¼ cup thinly sliced scallions
  • ¼ cup fresh dill fronds
  • Salt and pepper to taste
  • Canola oil, for frying
Directions
  1. Combine potatoes, half of the vinegar in a medium saucepan; add water to cover by 1". Bring to a boil over medium-high heat and cook until tender, about 10 minutes. Drain and allow to cool. Once the potatoes are cool, gently smash the potatoes on a clean surface using a coffee mug; set aside.
  2. Pour oil in a medium saucepan over high heat until a deep thermometer reaches 375 degrees. Working in batches, fry the potatoes until crisp and golden brown, about 5 minutes. Using a slotted spoon transfer potatoes to s paper towel-lined plate. Season with salt and set aside.
  3. Meanwhile, melt 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Add the corn and cook, stirring occasionally until slightly brown and tender, about 5 minutes. Season with salt and pepper and set aside until ready to serve.
  4. In a small saucepan over medium-high heat, bring the remaining vinegar to a simmer. Add the remaining butter and lemon juice and continue to cook until mixture has reduced and slightly thickened, about 5 minutes. Season with pepper.
  5. To assemble, divide the corn among 4 plates. Top with potatoes and drizzle with vinegar reduction. Garnish with dill and scallions and serve immediately.