Crispy Salt and Vinegar Potatoes
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5
Crispy Salt and Vinegar Potatoes
Description
This recipe for Crispy Salt and Vinegar Potatoes combines the sharp acidity of white vinegar with kosher salt and russet potatoes cut into robust cubes. Boiling the potatoes in a salted vinegar solution softens them while infusing a subtle tartness. After boiling, the potatoes are drained and patted dry to encourage crisping and then tossed with vegetable oil before roasting at 425 degrees Fahrenheit. The result is potatoes with a crunchy, golden crust and a tender interior that carry a bright, tangy flavor from the vinegar bath.
The technique of boiling with vinegar before roasting reduces the starch on the surface, helping achieve extra crispness in the oven. The final toss with kosher salt just before serving heightens the seasoning and balances the acidity. These potatoes can complement many meals where a tangy, crispy side is desirable, like grilled meats or roasted vegetables.
Ingredients
- 2 pounds russet potato scrubbed clean and cut into 1" cubes
- 1 tablespoon kosher salt
- 1 cup white vinegar
- 5 cups water
- 2 tablespoons vegetable oil
- kosher salt , for finishing
Instructions
- Add the potatoes, salt, vinegar and water to a dutch oven and bring to a boil.
- Reduce to medium heat and cook for 25-30 minutes.
- Preheat your oven to 425 degrees while your potatoes are roasting.
- Remove from the dutch oven, place on a baking sheet and let air dry for 2 minutes.
- Toss with vegetable oil.
- Roast for 25 minutes then toss with kosher salt (1/2 teaspoon or as desired).
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 304mg | 13% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.