Roasted Salt-And-Vinegar Potatoes Two Ways

These potatoes seem to be very popular on many sites such as Pinterest and in new cooking magazines and cookbooks.  My family likes salt and vinegar flavored foods, especially potato chips which  a certain young niece enjoys (me too).   Gene liked malt vinegar with his fries – he was not into ketchup.

I know when I worked in Windsor, Canada as a part time librarian one of the local restaurants served their fries with this vinegar; I always opted for ketchup.  The many times we were in England I do not remember having potatoes with malt vinegar but  I bet  this was a condiment served on the side.

This recipe comes from Cooking for Two 2013, authored by the American Test Kitchen which I have adapted.  They look at every recipe scientifically and come up with the best way to cook things.  Sometimes their recipes are a little too complicated and really not worth all of the effort.  This recipe was pretty straight forward…

Roasted Salt-and-Vinegar Potatoes

  • 3 tbsp. olive oil
  • 1 lb. small red potatoes, unpeeled (1 to 2 inches in diameter – you can use yellow or blue potatoes as well
  • 1/2 cup plus 2 tbsp. salt (I know it is a lot of salt – just like brining a turkey)
  • 1-1/2 tbsp. malt vinegar
  • pepper to taste
  • fresh thyme leaves and parsley, minced to garnish
  • some fresh, grated Parmesan would be good too

First of all why so much salt?  The authors feel that the concentrated salt solution cooks the potato starch more completely than usual, resulting in a very creamy flesh.  Also, the potatoes develop a salt-encrusted exterior and a well-seasoned interior.  Ok, I will go along with that!  They were definitely good!

Bring 4 cups of water to a boil and add potatoes and salt; cook until just tender, about 20 minutes or until a knife inserted into them slips easily in and out.    Drain and let dry for 10 minutes on a rack inside a rimmed baking sheet.

Transfer potatoes to an oiled skillet or baking sheet; flatten each until they measure 1/2-inch thick.  I used the bottom of a metal 1 cup measuring cup.  Brush potatoes with half of the vinegar and season with pepper.  Roast for about 30 minutes in a preheated 500°F oven or until the potatoes are well browned.  Brush with remaining vinegar and transfer potatoes to serving plate, smashed side up.  Sprinkle with some fresh thyme leaves and parsley and some grated Parmesan, if desired.  Serve additional malt vinegar on the side.

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I just love my Salter Scale to get accurate weights of food.   A required kitchen gadget if you are on Weight Watcher’s.

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These were very good!

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This next recipe comes from my Christmas Cottage Cookbook and they have a different approach to cooking them.  You can brush them with vinegar before you fry them or right before serving.  I have changed their recipe a little as well.

Roasted Salt-and-Vinegar Potatoes by the Christmas Cottage Cookbook

  • 1 lb. each red, blue and yellow potatoes, 1-2-inches
  • 1/2 cup olive oil, divided
  • 6 cloves garlic, minced
  • fresh rosemary, minced and to taste
  • salt and pepper to taste

Preheat your oven to 400°F.  Combine potatoes and rest of the ingredients with 1/4 cup olive oil.  Arrange on a baking sheet and cook until tender, about 45 minutes to an hour.  Allow to cool, then smash the potatoes with the bottom of a metal serving cup.  You can refrigerate them at this point for up to 3 days.  I like being able to do some things ahead of time.

If you refrigerated them, allow them to come to room temperature for 30 minutes or so.  Heat the remaining 1/4 cup of oil in a large skillet.  Add potatoes in batches and cook 5 minutes on each side or until nicely brown and crisp.

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