Crispy Salt & Vinegar Potatoes

Salt & Vinegar Potatoes 006aI saw this idea on the Bon Appétit website. The idea of cooking
potatoes in vinegar intrigued me, then when seasoned with salt made me think of that New Zealand favourite salt and vinegar
potato chips (crisps) – so I had to give it a go and here is my very slight variation of the Bon Appétit recipe.

Cooking the potatoes in a vinegar, water and salt mixture imparts the potatoes with a distinctive vinegar flavour. If you like vinegar on your hot chips you will love these potatoes.

Crispy Salt & Vinegar Potatoes

Serves 4

1kg potatoes, cut into bite-sized chunks
1 cup apple cider vinegar
1 tbsp sea or rock salt
olive oil
ground sea or rock salt and freshly ground black pepper

1              Place potatoes, vinegar and 1 tbsp salt in a saucepan. Pour over water to cover the potatoes by about 2.5cm.
2              Place saucepan over a high heat, bring to the boil, reduce heat and simmer for 10 minutes or until potatoes are just tender – they will continue to cook in the oven. Tip into a colander to drain and leave for at least 5 minutes to dry.
3              Preheat oven to 200°C.
4              Toss potatoes in oil to coat and season with salt. Place
potatoes on a baking tray and cook for 45 minutes or golden. Season with salt and pepper. Serve immediately.

Serving suggestion: The Bon Appétit recipe seasons the cooked
potatoes with additional vinegar, but I didn’t find this to be
necessary. However, for a more pronounced vinegar flavour,
sprinkle the cooked potatoes with 2 tbsp vinegar just prior to
serving.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore from Bon Appétit

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