Crispy Salt & Vinegar Potatoes
April 30, 2015
These British inspire Crispy Salt & Vinegar Potatoes are bright, tangy and are perfect for your side of fish.
- Prep: 20 mins
- Cook: 1 hrs 15 mins
- Yields: 4 Servings
Directions
1Preheat oven to 425˚.
2Combine 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.
3Melt butter and toss with potatoes; season with kosher salt and pepper. Spread out onto a baking sheet covered in parchment paper.
4Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 until fries are crispy (35-45 minutes total.) Make sure to not over crowed the pan- this is result in uneven baking. Drizzle with remaining 2 tablespoons vinegar. Serve with sea salt.
This recipe was inspired by and adapted from Bon Appetit's recipe by Dawn Perry
2 Reviews
barbara barna abel
April 30, 2015
YUM!
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Adam J. Holland
April 30, 2015
Oh, hell to the yeah!