Best Salt And Vinegar Potatoes Recipes

SALT-AND-VINEGAR POTATOES

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 ROASTED POTATOES

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

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.

CRISPY SALT-AND-VINEGAR POTATOES

Steps:

• Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, reduce heat, and simmer until potatoes are tender, 20-25 minutes; drain and pat dry.
• Heat butter in a large skillet over mediumhigh heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8-10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt.

SALT-AND-VINEGAR SMASHED POTATOES

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 POTATOES WITH GREEN BEANS

Steps:

• Wash and trim the beans, and set aside. Scrub the potatoes, dry them, cut them in half, and toss them with the olive oil in a large bowl. Season with salt and a few grinds of pepper. I usually start with 3-4 generous pinches of salt and add more later on. 3 Dump the oiled potatoes onto a baking sheet and arrange them cut side up. I use a rimmed baking sheet so that the oil doesn't slide off, and I line it with parchment paper for easy cleanup. Roast the potatoes for 20-25 minutes, until fork-tender. Hold onto that oily bowl. You'll need it later.

SALT AND VINEGAR BROILED FINGERLING POTATOES

Steps:

• In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
• Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

SMASHED SALT-AND-VINEGAR SWEET POTATOES

Steps:

• Fill a large pot fitted with a steamer basket with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until fork-tender, about 20 minutes.
• Preheat oven to 425 degrees. Divide potatoes between 2 rimmed baking sheets; lightly mash using a metal spatula. Drizzle with oil. Season with 1/2 teaspoon coarse salt, pepper to taste, and thyme. Slide potatoes around on sheet to coat bottoms with oil.
• Roast, rotating sheets once, until skins are golden and crisp, about 25 minutes. Transfer to a platter. Drizzle with vinegar, sprinkle with flaky salt, and serve.

SALT AND VINEGAR ROASTED POTATOES

Steps:

• 1. Add salt and potatoes to the water, bring Water to a boil, cook potatoes until tender then let cool.
• 2. Grease baking sheet with olive oil, smash potatoes then brush potatoes with malt vinegar.
• 3. Bake potatoes until golden brown about 10 - 15 minutes, brush with more malt vinegar and Enjoy!

POTATOES WITH VINEGAR AND SEA SALT

Steps:

• Cover potatoes with salted cold water by 1 inch in a 4-quart pot and simmer until just tender, about 10 minutes. (They will continue to cook after draining; do not overcook or they will break apart.)
• Drain potatoes and rinse under cold water. While potatoes are still warm, gently toss with vinegar and salt. Cool potatoes to room temperature, stirring occasionally, and gently toss with oil.

GRILLED SALT AND VINEGAR POTATOES

Steps:

• 1. Place potatoes and vinegar in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until potatoes are just tender, about 5 minutes. Remove from heat and let potatoes cool in vinegar for 30 minutes. Drain potatoes and gently toss with oil, salt, and pepper. 2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill potatoes until browned on both sides, 3 to 5 minutes per side. Remove from grill, sprinkle with more salt to taste, and serve.

SALT AND VINEGAR POTATOES RECIPE BY TASTY

Steps:

• Place potatoes into a pan with water and vinegar and bring to a rolling boil.
• Close with a lid, venting the cover to allow for light air emission. Steam for 25 minutes or until fork-tender
• Preheat oven to 425°F
• Drain potatoes and mix with olive oil, salt, and other spices if desired
• Then, spread onto a parchment-covered baking sheet.
• Bake for 35 minutes or until crispy and golden brown.

SALT AND VINEGAR BROILED POTATOES

Steps:

• 1. 1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
• 2. 2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.