Crispy Salt & Vinegar Potatoes

Crispy Salt & Vinegar Potatoes

By Leslie Blythe  , , , ,   ,

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
Crispy Salt & Vinegar Potatoes

Ingredients

2 pounds russet potatoes, cut into wedges

1 cup plus 2 Tablespoons distilled white vinegar

1 tablespoon kosher salt, plus more

2 tablespoons unsalted butter

Freshly ground black pepper

Flaky sea salt (such as Maldon)

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

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2 Reviews

Adam J. Holland

April 30, 2015

Oh, hell to the yeah!

barbara barna abel

April 30, 2015

YUM!

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