Best 3 Nigella Salt And Vinegar Potatoes Recipes
Indulge in a delightful culinary journey with Nigella's Salt and Vinegar Potatoes, a symphony of flavors that tantalizes your taste buds. This article presents a collection of irresistible recipes that showcase the perfect balance of tangy, salty, and savory notes. From classic salt and vinegar potatoes to variations infused with aromatic herbs, crispy coatings, and tantalizing spices, these recipes promise an explosion of flavors in every bite.
The classic salt and vinegar potatoes recipe forms the cornerstone of this culinary adventure. Simple yet addictive, these potatoes are coated in a harmonious blend of salt, vinegar, and a hint of freshly ground black pepper. For those seeking a delightful twist, the herby salt and vinegar potatoes incorporate a medley of aromatic herbs like rosemary, thyme, and oregano, adding a layer of complexity to the classic flavor profile. If a crispy crunch is your preference, the salt and vinegar potato cakes deliver just that. Mashed potatoes are combined with seasonings and formed into patties, then coated in breadcrumbs and pan-fried until golden brown.
For a smoky and flavorful twist, the salt and vinegar smoked potatoes are a must-try. These potatoes are infused with the rich aroma of smoked paprika and roasted to perfection, resulting in a delightful smoky flavor. And for those who enjoy a spicy kick, the salt and vinegar patatas bravas offer a tantalizing combination of tangy, salty, and spicy flavors, sure to set your taste buds ablaze.
With step-by-step instructions and helpful tips, these recipes cater to both novice and experienced cooks, ensuring success in your culinary endeavors. Whether you're hosting a casual gathering or seeking a delightful side dish for your next meal, Nigella's Salt and Vinegar Potatoes offer a versatile and flavorful addition to your culinary repertoire. So, prepare to embark on a taste sensation and elevate your potato game with these delectable recipes.
SALT-AND-VINEGAR SMASHED POTATOES
Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.
TAGLIATA WITH ROSEMARY AND GARLIC POTATOES
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h35m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.
- Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.
- Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side.
- Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.
- Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.
- Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side.
- Preheat the oven to 400 degrees F.
- Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.
- Preheat the oven to 400 degrees F.
- Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.
SALT AND VINEGAR ROASTED POTATOES
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
- Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
- Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
Tips:
- To achieve the perfect balance of flavors, use a combination of malt vinegar and white vinegar.
- For an extra tangy flavor, add a splash of Worcestershire sauce to the vinegar mixture.
- If you don't have self-raising flour, use plain flour and add 2 teaspoons of baking powder.
- To make sure the potatoes are cooked through, pierce them with a fork before frying.
- For a crispy coating, fry the potatoes in batches and make sure they are not overcrowded in the pan.
- Drain the potatoes on paper towels to remove any excess oil.
Conclusion:
Nigella's salt and vinegar potatoes are a delicious and easy-to-make snack or side dish. With their crispy coating and tangy flavor, they are sure to be a hit with everyone who tries them. These potatoes are perfect for parties, potlucks, or simply as a tasty treat. So next time you're looking for a quick and easy snack, give Nigella's salt and vinegar potatoes a try. You won't be disappointed!
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