SALT AND VINEGAR POTATOES
Potatoes that taste like the chips.
Provided by ahmom
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well.
- Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.
Nutrition Facts : Calories 337.4 calories, Carbohydrate 64.5 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 8.1 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 140.6 mg, Sugar 2.9 g
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.
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-AND-VINEGAR POTATOES
A few simple tricks -- soaking in warm water and vinegar, dusting lightly with cornstarch, and cooking in a very hot pan -- ensure that the potatoes stay crisp.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 2h
Number Of Ingredients 6
Steps:
- Bring water to a simmer in a large pot. Remove from heat, and add vinegar and 2 tablespoons salt, stirring until salt dissolves. Add potatoes, and let sit 1 hour.
- Preheat oven to 450 degrees. Drain potatoes, and pat dry. Toss potatoes with 2 tablespoons oil, 2 teaspoons salt, and the cornstarch. Divide remaining oil between 2 rimmed baking sheets, and place in oven until oil is almost smoking, about 5 minutes.
- Divide potatoes between baking sheets, and roast until golden brown and cooked through, about 35 minutes, rotating sheets and flipping potatoes halfway through. Season with salt, and serve warm or at room temperature.
SALT AND VINEGAR POTATO GALETTE
Steps:
- In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
- Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
- Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.
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