Salt And Vinegar Potato Bites Recipes

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.

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:

• 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 CHIPS

Steps:

• Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
• Spread potatoes slices onto paper towel; pat dry with more paper towels.
• Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
• Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.

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 & VINEGAR ROASTED POTATOES

Steps:

• Preheat oven to 450ºF and place a rack in the upper third of the oven.
• Toss potatoes in a large roasting pan with oil and pepper.
• Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Sprinkle with vinegar and salt to taste, toss and serve.