Potatoes With Vinegar And Sea Salt Recipes
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 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 & VINEGAR CRISPY POTATOES
Check out this super easy recipe for the best salt & vinegar crispy potatoes from Delish.com.
Categories Salt & Vinegar Crispy Potatoes roasted potatoes vinegar potatoes chips salt and vin fancy side dinner side potato side romantic dinner
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425°.
- In a large pot, combine potatoes, vinegar, and 1 tablespoon kosher salt, then add enough water to cover potatoes. Bring to boil, then reduce heat to simmer until the potatoes are tender, about 20 minutes. Drain potatoes and pat dry with a clean towel.
- Divide cooked potatoes between two large rimmed baking sheets. Drizzle potatoes with olive oil, season with salt and pepper and toss to combine. Bake until golden and crispy, about 20 minutes.
- Transfer potatoes to a serving dish. Garnish with chives and flaky sea salt and serve warm.
POTATOES WITH VINEGAR AND SEA SALT
Categories Potato Side Vegetarian Quick & Easy Summer Vegan Boil Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
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.
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CRISPY SALT AND VINEGAR POTATO WEDGES - THE BUSY BAKER
From thebusybaker.ca
5/5 (1)Total Time 35 minsCategory Side DishCalories 353 per serving
- Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by greasing it with a little bit of oil.
- In a large bowl, add the potato wedges after you've washed and dried the potatoes, and cut them into wedges. To cut them into wedges, simply cut them in half lengthwise, in half again lengthwise, and then in half again lengthwise. This will yield about 8 wedges per potato.
- Add the potato wedges to a large bowl and add the salt, paprika, garlic powder, pepper, oil and vinegar. Toss very well to combine.
CRISPY SEA SALT AND VINEGAR ROASTED POTATOES - HOST THE TOAST
From hostthetoast.com
Reviews 22Estimated Reading Time 3 minsServings 4Total Time 1 hr 40 mins
- Bring the water to a boil in a large pot. One it reaches boiling point, remove it from the heat and add in the vinegar and a tablespoon of sea salt. Stir until the salt dissolves and then place the potatoes in the pot. Let the potatoes soak in the vinegar mixture for an hour.
- Preheat the oven to 450 degrees F. Drain the potatoes and pat them dry with a kitchen towel. Toss the potatoes with a tablespoon of the oil, the cornstarch, and a teaspoon of salt. Toss well, and then drizzle the remaining tablespoon of oil on a walled baking sheet. Put the baking sheet (without the potatoes on it!) in the oven to heat up the oil for 3 minutes.
- Spread the potatoes on the baking sheet, sprinkle with a bit of rosemary, and place back in the oven for 35-40 minutes, flipping the potatoes and rotating the baking sheet half-way through.
- Once the potatoes are crisp, remove them from the oven, sprinkle with additional sea salt, and drizzle with a bit more vinegar. Garnish with fresh rosemary and serve warm.
SALT-AND-VINEGAR ROASTED POTATOES RECIPE | REAL SIMPLE
From realsimple.com
4.5/5 (2)Total 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.
SALT-AND-VINEGAR ROASTED POTATOES WITH FETA AND DILL ...
From purewow.com
2.9/5 (280)Total Time 55 minsServings 6Calories 218 per serving
- In a large pot, combine 2 cups of water and the potatoes, vinegar and 2 teaspoons of the sea salt. Boil with the lid on until the potatoes just start to get tender but are still a bit firm in the center, about 10 minutes (depending on the size of your potatoes).
- Drain the potatoes. Carefully toss them with the olive oil, remaining ¼ teaspoon sea salt and oregano. Arrange them in a single layer on the prepared sheet pan and then roast until deeply golden and crisp, 20 to 30 minutes.
- Toss the hot potatoes with the garlic. Transfer the potatoes to a serving bowl and then top with the feta and dill. Add a bit of flaky salt to the top, if desired.
CRISPY SALT-AND-VINEGAR POTATOES RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (659)Estimated Reading Time 2 minsServings 4Total Time 45 mins
- Combine potatoes, 1 cup vinegar, and 1 Tbsp. 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 medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.
SALT AND VINEGAR POTATOES — THE LITTLE POTATO COMPANY
From littlepotatoes.com
3.6/5 (84)Estimated Reading Time 2 minsCategory AppetizerTotal Time 50 mins
- Place potatoes into a medium saucepan and add 1 1/4 cups vinegar and enough cold water to just cover the potatoes (about 2 1/4 cups water depending on your pan). Add in kosher salt.
- Set pan over high heat, covered, and bring to a rolling boil. Remove lid, reduce heat slightly, and boil for 10 minutes, or until just fork-tender. Drain pot and place potatoes onto large baking sheet lined with parchment paper.
- When potatoes are cooled slightly, use a spatula to press down on the potatoes until they are smashed.
ROASTED SALT AND VINEGAR POTATOES RECIPE – 2 POINTS | LAALOOSH
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SALT AND VINEGAR POTATOES | VEGAN RECIPES | SBS FOOD
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From recipes.net
Cuisine AmericanCategory Pan-Fry & SkilletServings 4Total Time 1 hr 5 mins
- Combine potatoes, 1 cup vinegar, and kosher salt in a medium saucepan. Add water until it is covered and has about an extra inch of water on top.
- Heat canola oil in a large skillet over medium-high heat. Cook potatoes for about 8 to 10 minutes until browned and crispy. Don't stir too often to brown the potatoes nicely and keep them from falling apart.
- Put into a serving bowl and lightly pour the remaining 2 tablespoons of vinegar over the potatoes.
SALT & VINEGAR ROASTED POTATOES WITH SMOKY GARLIC MAYO ...
From budgetbytes.com
4.8/5 (16)Total Time 1 hrServings 4Calories 323 per serving
- Wash the potatoes well, then add them to a large pot along with the vinegar. Add enough water to just cover the potatoes (about 2-3 cups), then add 1/2 Tbsp Morton® Kosher Salt. Place a lid on the pot and bring it to a boil over high heat.
- Continue to boil for 10-15 minutes, or until the potatoes can be pierced with a fork, but are not falling apart. Drain the potatoes in a colander and allow them to cool slightly.
- Preheat the oven to 400ºF. While the potatoes are cooling, prepare the smoky garlic mayo. Mince the garlic then combine it in a small bowl with the mayonnaise, smoked paprika, and 1/8 tsp kosher salt. Cover the bowl and refrigerate until ready to use.
- Once the potatoes are cool enough to handle, slice the potatoes into 1/4 to 1/2-inch thick rounds. Place the sliced potatoes on a large baking sheet. Drizzle the olive oil over the potatoes, then toss the potatoes until they are evenly coated in oil on both sides. Season the potatoes with freshly cracked pepper and a pinch or two of Kosher salt.
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