dinner side

Check out this super easy recipe for the best salt & vinegar crispy potatoes from Delish.com.

Salt & Vinegar Crispy Potatoes

lb. yukon gold potatoes, quartered

c. white vinegar

kosher salt

black pepper

olive oil

chives,

Flaky sea salt,

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.

I loved these! <ul><li>I only had two medium potatoes, so I boiled them with 1/2 cup vinegar</li><li>Used Apple Cider Vinegar</li><li>After I dried them, I tossed them in a bowl with olive oil, salt and pepper</li><li>Used 1T olive oil but 1t or 1/2T would have been better </li><li>Turned them after 20 min and cooked for 5 more minutes</li><li>I also tossed them back in the bowl after they cooked (I love olive oil)</li><li>AND sour cream was a great addition</li></ul>
I'd totally make them again and think they'd go good in a niçoise, too.

These are our go-to potatoes. Everyone loves them although I can't seem to get the potatoes to look like those in the picture. Still delicious.

Pretty Good,
I replaced every portion of salt with garlic and they turned out great. So I guess they are G&V

I wanted to love these, I really did. My whole apartment smells like vinegar, but unfortunately these roasties don't taste of it. I'm wondering if drizzling them with vinegar before roasting would be more effective then boiling them in it? Also, I had to roast these for close to an hour to get them crispy (not complaining!) just wanted to throw it out there for others making this that mine weren't even close to crispy at 20 min. Overall I got delicious roasties, but they definitely don't taste of salt + vinegar. Thanks for sharing!

My family loves these! They get upset when I make potatoes and they aren't these vinegar ones. I make the recipe exactly as stated. Sometimes it takes longer than 20 minutes to crisp but I probably have too many on my tray.

https://streaming.hearstdigitalstudios.com/manual_upload/58b46cfebbddbd1728608e0f/mp4/Salt_and_Vinegar_Potatoes_FRONT_1488219406_4000_hd_v3.mp4

If You Love the Chips, You Need to Try these Salt & Vinegar Potatoes for Dinner!

Tender, roasted multicolored carrots are lightly seasoned then finished with a sweet sage and butter honey glaze. Topped with a crunchy, tangy gremolata, it’s a gourmet, beautiful side dish perfect for dressing up dinner or a Holiday meal.

Honey Glazed Roasted Rainbow Carrots

rainbow carrots (about 6-7 medium sized, 1" width

salt

pepper

unsalted butter

honey

bay leaves

garlic cloves

lemon juice

carrot greens, finely chopped (or parsley)

almonds, chopped

garlic clove, finely minced

Preheat the oven to 450°F. Wash and dry the carrots and split in half if any wider than 1/2&quot; thick.

Toss with 1 tablespoon of oil and sprinkle with salt and pepper.

Arrange on a metal baking sheet and roast for 10-15 minutes, or until edges are beginning to caramelize.

Meanwhile smash and lightly chop the garlic for the glaze.

Combine the butter, honey, bay leaves, garlic, and lemon juice in a small saucepan and cook over medium heat until hot, bubbly, and thickened, about 5 minutes.

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Salt & Vinegar Crispy Potatoes

Honey Glazed Roasted Rainbow Carrot...

The most viewed dinner side recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine