Salt and Vinegar Roasted Potatoes Recipe (2024)

FAQs

What does putting vinegar on potatoes do? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Place potatoes into a pot and add 1 1/2 cups vinegar with 3 cups cold water (or enough to just about cover the potatoes). Add in 1 tbsp salt, give it a stir then bring to a boil. Cook until knife tender, around 25mins depending on the size of potato chunks.

Roasted Salt and Vinegar Potatoes

These potatoes make the perfect side dish for so many things. Serve with grilled steaks, seafood, a pot roast and more.

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

Vinegar helps boiled potatoes hold their shape

Since the objective is to fully cook the potatoes (without making them mushy), it's important to note that you just need a bit of vinegar to get the job done. Adding too much vinegar could cause the potatoes to cook way slower than desired, so it's all about balance.

Just like you might use a squirt of lime juice to keep guacamole from browning, a bit of lemon juice or white vinegar in the bowl with the potatoes will ward off gray hues. Use one teaspoon to a half gallon of water to get all the anti-browning impact with no noticeable flavor changes.

After rinsing potatoes in cold water to remove dirt (if necessary), submerge potatoes in a vinegar bath of approximately 3 parts water and 1 part white vinegar. Ensuring they're all completely submerged, soak potatoes for 5 to 10 minutes, and then pat dry for immediate use.

Vinegar/Water Ratios

As a general rule, most natural cleaning experts suggest mixing one part vinegar to one part water.

2) Soak them in cold water and vinegar. The vinegar is like magic for potatoes. It keeps them pretty while you cook them, soaking out the extra moisture, while at the same time not transferring the vinegar flavor to the chips. It's genius!

Vinegar is acetic acid CH 3 COOH and simple salt is sodium chloride . The reaction between acid and the salt takes place as follows: Hence from the above reaction, we can say that when vinegar reacts with salt hydrochloric acid is produced.

Why cook potatoes on a bed of salt? ›

Why is it common to salt the exterior of a baked potato? A: Chefs started doing this years ago to allow the salt to absorb or draw out the moisture of the potato while baking, which results in a dry, fluffy potato. They used to do something similar with prime rib, sometimes baking it over rock salt.

Because vinegar is mostly water, and because salt dissolves in water, that is what is happening. There is no "chemical reaction" as such. You can add salt until no more will dissolve to make a supersaturated solution or a paste, if you like.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

In most potato recipes, I recommend starting potatoes in cold water and bringing them up to a boil. This helps ensure that the exteriors don't turn to mush before the insides have a chance to cook through.

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

After rinsing potatoes in cold water to remove dirt (if necessary), submerge potatoes in a vinegar bath of approximately 3 parts water and 1 part white vinegar. Ensuring they're all completely submerged, soak potatoes for 5 to 10 minutes, and then pat dry for immediate use.

Place the potatoes in water to cover and add some acidity like a teaspoon of concentrated lemon juice or white wine vinegar to keep from browning.

Eatwell 101 reports that using white, apple cider, or red wine varieties of vinegar all work well to keep potatoes intact, suggesting you rinse off the potatoes after boiling anyway to remove any lingering vinegar flavors (that is, if you're not looking to add too much of vinegar's signature tang to your dish).