Salt and vinegar potatoes
I was still working my way through 5 pounds of potatoes from the farmer's market and desperately looking for a new idea. I ran across a recipe on The Guardian's website by Jennifer Joyce that was like nothing I have ever tried. These are double-cooked potatoes that are finished with vinegar and salt. I guess this combination is like salt and vinegar potato chips but healthier. I barely changed her recipe at all as I think it is a simple recipe that doesn't need changing.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Baking sheet |
| Large bowl |
| Medium saucepan |
| Ingredients |
|---|
| 15 - 20 new potatoes, scrubbed |
| 1 - 2 tablespoons olive oil |
| 1 - 2 tablespoons cider vinegar |
| coarse sea salt |
| black pepper |
| Variations |
|---|
| • Toss the potatoes with fresh herbs after adding the vinegar. |
| • Instead of tossing the potatoes with the vinegar and salt, leave the potatoes on the baking sheet and sprinkle with shredded cheddar cheese and bake another 5 minutes. Think of these as mini baked potatoes. Add cooked bacon crumbles. Top with guacamole or sour cream and serve. |
| Storage |
|---|
| • These are best eaten immediately. |
| Instructions |
|---|
| • Preheat oven to 425º. |
| • Put the potatoes in a medium saucepan and cover with water over medium-high heat. Bring to a boil and cook until they are tender, about 10 - 12 minutes. The potatoes must be tender like a a baked potato otherwise they will split when pushed apart. Drain. |
| • Gently push on the sides of the potatoes to open them at the top being careful that they don't split completely. Use a towel if they are too hot to handle. |
| • Drizzle with olive oil and bake 20 minutes utnil they are crisp in places. |
| • Remove to a large bowl and pour 1 tablespoon of vinegar over the potatoes. Sprinkle with salt and pepper. Toss gently. Add more vinegar if desired. |
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