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.

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.

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.

03/5Why vinegar is added to boiling potatoes? This hack has been suggested by several home cooks and chefs and the reason behind it is that vinegar can help the potatoes retain their shape. Vinegar causes the potatoes to form a thin crust that further helps in retaining their shape.

Of course, you can spray each potato with a little lemon juice or white vinegar, but if you don't want to flavour your potatoes, simply add about 1 teaspoon of lemon juice or white vinegar to about 2 litres of water.

Vinegar helps boiled potatoes hold their shape

The presence of acid in boiling water can retain structure-providing carbs in potatoes, so they don't break down and soften as easily as they would in a pot of boiling water sans vinegar.

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.

You don't NEED to, though if you want nice crispy potatoes with fluffy insides, par-boil cut potatoes for ten mins or so, drain in a colander and then shake well to break up the surface. Put into very hot oil and roast until cooked.

Covering in water helps the potato from turning a dark color. Adding salt to the water to form a brine mixture may seem helpful and can impart a flavor to the potato strips, however, salt is a major contributor to the fry oil breaking down prematurely, so I don't recommend it.

What happens if you don't soak potatoes in water? ›

A: First let's talk about why cut potatoes need to be immersed in water to begin with. The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

When an acid reacts with base it forms salt. 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.

Boiling the potatoes in a salt and vinegar bath allows them to soak up all of that briny flavor before you dry them off and crisp them up in the oven. The result is a soft-in-the-center, crispy-on-the-outside potato that's loaded with flavor.

But many great chefs have another flavor enhancer in their arsenal: vinegar. Like salt, acids such as vinegar or lemon juice compete with bitter flavor compounds, lessening our perception of these tastes as they “brighten” remaining ones.

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.

While some studies suggest that apple cider vinegar may have modest effects on metabolism and satiety, its impact on breaking down starch or fat in the stomach is limited. Incorporate it into a balanced diet, but don't rely solely on it for fat breakdown.

The higher the acetic acid concentration, the higher the solanine removal effect, but above a certain concentration, the removal effect is not only slowed down, but also a sour taste is generated. Since there is not much, it is preferable to use a vinegar of 0.3 vol% to 1.0 vol% of acetic acid.