Crispy Salt And Vinegar Roasted Potatoes Food
SALT AND VINEGAR ROASTED POTATOES
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
- Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
- Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
CRISPY SALT AND VINEGAR ROASTED POTATOES
Easy to make and super flavorful salt and vinegar roasted potatoes are inspired by my favorite salt and vinegar chips! Potatoes are boiled in salted vinegar water until tender then seasoned and roasted in the oven until perfectly crispy. Serve with sour cream or your favorite chive onion dip.
Provided by Rachel Riesgraf
Categories Dinner / Lunch Side Dish
Time 1h
Number Of Ingredients 6
Steps:
- Add the potatoes, 1 cup vinegar and 1 tablespoon of salt to a large pot and add water to cover by 1 inch. Bring to a boil, reduce to medium-high heat and simmer until fork tender, about 25-30 minutes.
- Preheat the oven to 450 degrees. F and line a baking sheet with parchment.
- Drain the potatoes and return to the pot. Add 3 tablespoons olive oil, 1 tablespoon of vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper; toss together. It's okay if the potatoes fall apart.
- Transfer the potatoes to the prepared baking sheet and spread into a single layer. Bake for 25-30 minutes, or until crispy. Once done, toss the potatoes with the remaining 2 tablespoons of vinegar.
- Garnish with chives and sea salt, if using. Serve with sour cream.
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SALT AND VINEGAR CRISPY POTATOES RECIPE | GOOD FOOD
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Category Side DishTotal Time 1 hr 30 mins
- Heat your oven to 220˚C. Place the potatoes in a large saucepan and add the salt and vinegar, then cover with cold water. Place the saucepan over medium heat and bring to the boil, then simmer the potatoes for about 15 minute, until a small sharp knife can be inserted and withdrawn easily. Drain well and return the potatoes to the warm, empty saucepan. Heat over very low heat for a few more minutes to expel excess moisture from the potatoes.
- While the potatoes are cooking, place the vegetable oil into a large roasting tray and heat in the oven. Add the potatoes to the oil and stir to coat. Roast for between 45 minutes and an hour, stirring occasionally, until the potatoes are golden brown and crisp. Season well with salt and sprinkle a little extra vinegar over them if you like.
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4.5/5 (2)Category Side DishCuisine AmericanTotal Time 1 hr
- Preheat oven to 425°F. Whisk 3 tablespoons each vinegar and oil in a large bowl until well combined. Season with kosher salt and several grinds of pepper. Add potatoes and toss to coat.
- Arrange potatoes, cut sides down, in an even layer on a rimmed baking sheet. Bake until golden on bottoms and tender when pierced with a fork, 35 to 40 minutes. Let cool for 15 minutes.
- Toss potatoes with remaining 1 tablespoon each vinegar and oil on baking sheet. Fold in parsley, oregano, and dill just before serving. Top with flaky sea salt.
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