potato 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!

Recipe video above. When you combine potatoes, cream, cheese, garlic and butter, you just can&#39;t go wrong. These individual size portions made in a muffin tin are great as a side, for breakfast with eggs (and bacon!) OR as finger food for a party!

Cheesy Potato Gratin Stacks (Muffin Tin)

Oil spray

1.2 kg / 2.4 lb starchy potatoes (, large long ones (Note 1))

/2 tbsp butter (, unsalted)

garlic (, finely minced)

heavy / thickened cream

thyme leaves ((or 3/4 tsp dried))

tsp salt

Black pepper

cheese

gruyere cheese ((or other melting cheese), shredded)

Preheat oven to 350°F/180°C (all oven types).

Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce)

Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm.

Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit tge muffi tin. Cut into 2mm/ 1/10&quot; slices using a mandolin or sharp knife.

Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.

Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture.

Cheese slice: Top with cheese slice.

Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3&quot; above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping).

Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance.

Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.

Garnish with thyme: Sprinkle with remaining thyme.

Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3)

To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon.

Pan Fried Potatoes with Herbs are buttery, savory, and make for a great weeknight dinner side. They take under 30 minutes to make and pair well with just about everything. All you need are waxy potatoes, herbs, garlic, salt, and olive oil to make this one-pan side dish.

15 Best Sides with Salmon, Including Pan Fried Potatoes with Herbs

potatoes

tsp kosher salt

tsp black pepper

garlic

tbsp parsley (minced)

thyme (minced)

rosemary (minced)

Toss potatoes - In a mixing bowl, toss the potatoes in 2 tablespoons of olive oil, salt, and pepper. 

Cook garlic - Heat a skillet on medium heat and add the remaining 1 tablespoons of olive oil. Once the olive oil heats, add garlic and cook until fragrant, about 1 minute. 

Pan-fry potatoes - Add the potatoes to the pan and cover the skillet with a lid. Cook the potatoes for about 12-15 minutes until tender on the inside, stirring halfway through.

Make potatoes crispy - Remove the lid and turn the heat up to medium-high. Cook the potatoes for an additional 5 minutes, or until the potatoes become golden and crispy. 

Season potatoes and serve - Remove from heat and toss with herbs. Serve warm if eating as a side or at room temperature if serving as a salad topping.

Soft on the inside but ultra-crispy on the outside.

Irish Roast Potatoes

russet potatoes

vegetable oil (or goose fat)

salt

½ teaspoon pepper (optional)

Peel the potatoes. Leave whole, or cut in half or quarters depending upon the roast potato size desired.

Preheat oven to 400 degrees Fahrenheit.

Place the potatoes in a large saucepan and cover with water. Add a pinch or two of salt. Bring to a boil, lower the heat, then simmer for five minutes.

Drain the potatoes. Toss in the saucepan or colander to roughen their outer surfaces. Let sit for a few minutes to steam dry.

Pour the oil into a large roasting pan and heat in the oven for a few minutes.

Place the potatoes into the hot oil, and turn them gently to evenly coat the surface with oil. Do not place the potatoes too close together.

Season with salt and pepper as desired. Roast in the oven for 30 to 60 minutes depending upon the size of the potato pieces. Turn the potatoes after 15 and 30 minutes of cooking.

Potatoes are cooked when the outer surface has turned golden and crispy. Serve hot with roast poultry or meat.

https://content.jwplatform.com/videos/4kVtVBZx.mp4

Roast potatoes are golden and crispy on the outside and tender and soft on the inside.

Irish Style Roast Potatoes

These oven-baked potatoes are perfect for stuffing or for having as a simple side!

Baked Potato in Oven Recipe

russet potatoes (medium-sized)

Preheat the oven to 425°F.

Rub the potatoes with the olive oil, place them on a sheet pan, and then sprinkle them with the coarse sea salt.

Bake the potatoes for 60-75 minutes, until the skin is crisp and the potatoes can be easily pierced with a fork.

Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch

Crispy layered thyme potatoes

butter

thyme

sea salt (if

Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)

Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.

In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you’ve used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.

Knockwurst gets it name from the German words ”knack” (crack) and “wurst” (sausage), because of the crackling sound made when the juices explode the first time it is cut into. Knockwurst are shorter, thicker, and more heavily seasoned than hot dogs and are traditionally served with sauerkraut.

Top 8 potato side recipes from across the web

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Top Tags

Salt & Vinegar Crispy Potatoes

Cheesy Potato Gratin Stacks (Muffin...

Cheesy Potato Gratin Stacks (Muffin...

15 Best Sides with Salmon, Includin...

Irish Roast Potatoes

Baked Potato in Oven Recipe

Crispy layered thyme potatoes

Knockwurst with Sauerkraut and Pota...

Top 8 potato side recipes from across the web

The most viewed potato side recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salt & Vinegar Crispy Potatoes

Cheesy Potato Gratin Stacks (Muffin...

Cheesy Potato Gratin Stacks (Muffin...

15 Best Sides with Salmon, Includin...

Irish Roast Potatoes

Baked Potato in Oven Recipe

Crispy layered thyme potatoes

Knockwurst with Sauerkraut and Pota...

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