Best 5 Salt And Vinegar Roasted Potatoes Recipes
Indulge in a symphony of flavors with our salt and vinegar roasted potatoes, a delectable dish that tantalizes taste buds with its perfect balance of tanginess, savoriness, and crunch. Crafted with simple yet exquisite ingredients, these potatoes emerge from the oven as golden-brown gems, their crispy exteriors yielding to fluffy and tender interiors bursting with a delightful sour tang. The secret lies in the harmonious blend of zesty vinegar, aromatic herbs, and a hint of salt, creating a flavor profile that is both addictive and invigorating. In this culinary journey, we'll guide you through three irresistible variations of this classic dish: a traditional salt and vinegar rendition, a tantalizing garlic and herb-infused version, and a spicy Sriracha-spiked rendition for those who crave a fiery kick. Get ready to elevate your taste buds and transform ordinary potatoes into an extraordinary culinary experience.
Let's cook with our recipes!
SALT 'N' VINEGAR ROASTED POTATOES
Your favorite flavor of potato chip translates seamlessly in to a scene-stealing side dish that would pair well with steak, roasted chicken, and even fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 4
Steps:
- In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
- Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.
Nutrition Facts : Calories 203 g, Fat 7 g, Fiber 2 g, Protein 4 g
SALT AND VINEGAR POTATOES
Potatoes that taste like the chips.
Provided by ahmom
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well.
- Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.
Nutrition Facts : Calories 337.4 calories, Carbohydrate 64.5 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 8.1 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 140.6 mg, Sugar 2.9 g
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.
SALT & VINEGAR ROASTED POTATOES
Salt & vinegar chips are my favorite - I just wish I'd thought of this idea a long time ago! From Eating Well.
Provided by Pinay0618
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450ºF and place a rack in the upper third of the oven.
- Toss potatoes in a large roasting pan with oil and pepper.
- Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Sprinkle with vinegar and salt to taste, toss and serve.
Nutrition Facts : Calories 136.7, Fat 2.4, SaturatedFat 0.3, Sodium 9.1, Carbohydrate 26.5, Fiber 3.4, Sugar 1.2, Protein 3.1
ROASTED SALT AND VINEGAR POTATOES
Cooking small red potatoes in a super-saturated salt solution creates an incredibly creamy, well-seasoned potato interior. After the potatoes are par cooked, "smash" them to expose some of the potato flesh, brush them with malt vinegar, and roast them on a well-oiled sheet pan until the exposed surface is golden brown and delicious
Provided by dmanmont
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place oven rack in upper-middle position. Heat oven to 500 degrees. Set wire rack in a rimmed baking sheet.
- Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 to 30 minutes. Drain potatoes and place them on the wire rack to air dry for 10 minutes.
- Coat a baking sheet with the 6 tablespoons of olive oil.
- Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-inch thickness.
- Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper.
- Roast until potatoes are browned, about 25 to 30 minutes.
- Brush with remaining vinegar and serve.
Nutrition Facts : Calories 357.6, Fat 20.5, SaturatedFat 2.9, Sodium 35381.4, Carbohydrate 40.1, Fiber 5.1, Sugar 1.8, Protein 4.7
Tips:
- Choose the right potatoes. Russet potatoes are the best choice for roasted potatoes because they are starchy and hold their shape well. Yukon Gold and red potatoes are also good choices.
- Cut the potatoes evenly. This will help them cook evenly. If the potatoes are too big, they will take longer to cook.
- Toss the potatoes in oil and seasonings. This will help them brown and develop flavor. You can use any type of oil you like, but olive oil is a good choice.
- Roast the potatoes at a high temperature. This will help them get crispy on the outside and fluffy on the inside. The ideal temperature is 425 degrees Fahrenheit.
- Don't overcrowd the pan. If you overcrowd the pan, the potatoes will not cook evenly. Leave some space between the potatoes so that they can circulate air.
- Roast the potatoes until they are golden brown and tender. This will usually take about 30 minutes, but it may take longer depending on the size of the potatoes.
- Serve the potatoes immediately. Roasted potatoes are best served hot and crispy. You can garnish them with fresh herbs, such as chives or parsley.
Conclusion:
Salt and vinegar roasted potatoes are a delicious and easy-to-make side dish. They are perfect for any occasion, from a casual weeknight dinner to a special holiday gathering. With just a few simple ingredients, you can create a dish that is sure to please everyone at the table.
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