How To Make Crispy Potatoes With Malt Vinegar And Corn | Tasting

A mash-up inspired by the Trois Mec and Animal guys

Hey, welcome back to Summer Food Memories, a series we're doing in collaboration with Yahoo Food. We asked four interesting people-writers and chefs we like, plus a few surprises-to help us say goodbye to summer with some culinary nostalgia. We're developing recipes loosely inspired by their essays.

So far we've made hamburgers with novelist and lapsed vegetarian Emma Straub and cold Danish buttermilk soup based on chef Christian Puglisi's memories.

Today's essay is a double-header from the Trois Mec and Animal guys from L.A.: Jon Shook on summer corn (with or without I Can't Believe It's Not Butter) and Vinny Dotolo on French fries and vinegar.

Working with those two (very different) ideas we came up with something that's a little different itself: smashed fried potatoes with a malty vinegar tang and buttery corn. Make it and create some memories of your own. Check back next Friday for more summer-feeling recipes and stories.

Recipe from the Tasting Table Test Kitchen

Crispy Potatoes With Malt Vinegar And Corn
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We turned Jon Shook and Vinny Dotolo's summer memories into a salty, late-summer snack: smashed fried potatoes with a malty vinegar tang and buttery corn.
Prep Time
Cook Time
Total time: 35 minutes
  • 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
  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.
Calories per Serving 540
Total Fat 44.9 g
Saturated Fat 9.8 g
Trans Fat 0.6 g
Cholesterol 30.5 mg
Total Carbohydrates 30.0 g
Dietary Fiber 3.8 g
Total Sugars 2.3 g
Sodium 548.3 mg
Protein 3.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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