Friday, September 14, 2012

Salt and Vinegar Potatoes

Just saying--or reading--the words "salt and vinegar", my mouth starts to water.  They aren't my first potato chip flavor choice by a long shot, but when I do go for them, that first bite always has me wondering why I don't eat them more often.  And then I remember that I like to fit into my clothes.  The sour-tart vinegar infused in a heavily salted potato just completely over takes your mouth.  So of course these potatoes are worth trying, even if they still have room for improvement.  They taste awesome and there's flexibility with the preparation whether you want a more chip-like consistency or something more sturdy.

My friend Beth shared this recipe with me, which Dave and I tried using Yukon gold potatoes, white vinegar and grilled them.  But unfortunately they just didn't turn out right.  Dave's pretty sure he couldn't get the grill hot enough for them to char nicely and the end result didn't have a very potent vinegar flavor, which was disappointing.  So I adapted.  I changed to a baking potato and decided to roast them in the oven after boiling in a combination of white vinegar and malt vinegar.  We used a mandolin to ensure even slices (although some ended up a bit thinner) and this really helped with the consistency of the dish.  A few temperature issues with my oven resulted in some overly crisp potatoes, but overall, these were perfect.  Tasty, lots of salt & vinegar flavor and a unique version of the standard roasted potato side dish.  If you like chips, you'll love these and their simple and healthy preparation.

Salt & Vinegar Potatoes


2 large baking potatoes
1 1/2 cups white vinegar
1 cup malt vinegar
kosher salt to taste
cooking spray

Wash potatoes and slice to 3/16 inch thickness.

Place potato slices in a medium pot and cover with both vinegars.

Bring potatoes to a boil over medium/high heat and boil for about 5 minutes.  Let cool in vinegar for 30 minutes.

Spray a baking sheet or cooking stone with cooking spray and arrange potato slices in an even layer and sprinkle with salt to taste.  (Note: If you choose to overlap slightly, just be sure to salt the potatoes before overlapping.)

Bake at 425 degrees F for 20-25 minutes or until desired crispness. 

Remove from pan and serve.

Makes about 4 servings.

Happy Baking,
The Cookie Princess

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  1. I did these last weekend with potatoes and parsnips. Mmmm roast root veg crisps yum!! Lovely post!

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