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.
SALT 'N' VINEGAR ROASTED POTATOES
Your favorite flavor of potato chip translates seamlessly in to a scene-stealing side dish that would pair well with steak, roasted chicken, and even fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 4
Steps:
- In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
- Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.
Nutrition Facts : Calories 203 g, Fat 7 g, Fiber 2 g, Protein 4 g
SALT ROASTED POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F.
- Wash and thoroughly dry the potatoes. Place in a baking pan just large enough to hold the potatoes in a single layer. Pour 1 1/2 cups salt over the potatoes and bake until the potatoes are tender in the middle, about 1 hour 15 minutes (depending on size of potatoes). Serve either in the salt for pretty presentation, or removed from salt and in a serving dish. Serve with butter.
SNOWBALL POTATOES
Provided by Ingrid Hoffmann
Categories side-dish
Time 1h28m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Put potatoes in a large pot and fill with water until potatoes are just covered. Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 40 minutes.
- Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
- Cut the white cheese in 1/2-inch cubes.
- Prepare a baking sheet with foil wrap and coat with vegetable spray or rub with oil.
- Put bread crumbs in a small bowl.
- While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. Wash hands and dry after every third ball so the potatoes will form evenly and not stick to the bread crumbs in your hand. Quantity should make about 10 balls.
- Bake for 20 to 25 minutes, serve immediately.
SPICY CHIPOTLE ROASTED POTATOES
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on-they add fiber and great texture.
SALT-AND-VINEGAR SMASHED POTATOES
Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.
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