Best 5 Vinegar Air And Salty Crispy Potatoes British Larder Recipes

SALT & VINEGAR CRISPY POTATOES

Steps:

• Preheat oven to 425°.
• In a large pot, combine potatoes, vinegar, and 1 tablespoon kosher salt, then add enough water to cover potatoes. Bring to boil, then reduce heat to simmer until the potatoes are tender, about 20 minutes. Drain potatoes and pat dry with a clean towel.
• Divide cooked potatoes between two large rimmed baking sheets. Drizzle potatoes with olive oil, season with salt and pepper and toss to combine. Bake until golden and crispy, about 20 minutes.
• Transfer potatoes to a serving dish. Garnish with chives and flaky sea salt and serve warm.

SALT-AND-VINEGAR SMASHED POTATOES

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.

VINEGAR AIR AND SALTY CRISPY POTATOES - BRITISH LARDER

Steps:

• BALSAMIC VINEGAR AIR:.
• Soak the gelatin in cold water per package directions. (Do not let soak too long, follow package directions).
• In a small saucepan, heat the water and dissolve the gelatin in the hot water.
• USING CREAM WHIPPER:.
• Add the gelatin water to the balsamic vinegar and pour the solution into a clean cream whipper.
• Charge the cream whipper with 2 Nitrous Oxide pellets and shake vigorously. Cool the cream whipper in the fridge to soft set the gelatine.
• USING HAND MIXER OR STAND MIXER:.
• Add the gelatin water to the balsamic vinegar and pour the solution into a clean whipping bowl.
• Whip to soft peaks, and then put whipping bowl in the refrigerator to soft set the gelatin.
• BEFORE SERVING:.
• Before serving, shake the cream whipper vigorously and squirt the foam into a small dish to serve with the warm crispy salty potatoes. (Or whip to foamy state in whipping bowl and put in small dish.).
• SALTY CRISPY POTATOES:.
• Peel the potatoes. Use a Japanese mandolin to slice the potato thinly (wafer thin). Place the sliced potatoes in a deep bucket of water. Wash the potatoes under cold running water to remove as much of the starch as possible.
• Heat the deep fryer to 160 degrees C (325 F). (Or preheat oven to 175 C or 350 F.).
• Drain the potatoes and pat them as dry as possible.
• FRY the slices of potato in small batches and stir them all the time to prevent them from sticking together. Once they are golden brown and crisp, remove them from the fryer with a slotted spoon and drain them on paper towels. Immediately dust them with coarse sea salt.
• Alternatively, BAKE the potato slices in a single layer on top of parchment-paper covered baking sheet. Spray with nonstick cooking spray. Bake until golden brown, about 10-15 minutes, then remove to paper towel lined plate. Immediately dust them with coarse sea salt.
• Repeat the process until all the potatoes are cooked. Serve the freshly cooked Salty Crispy Potatoes with a generous amount of Vinegar Air.

SALT AND VINEGAR ROASTED POTATOES

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 'N' VINEGAR ROASTED POTATOES

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.