Salt and Vinegar Potato Recipes

Here are several Salt and Vinegar Potato Recipes with a bonus recipe for Salt and Vinegar Potato Chips for all lovers of this tangy flavored spud!


Sliced, cubed, wedges, twice baked, roasted, boiled, microwaved, air fried, are just a few of the line up here for styles and cooking methods.


We also are big fans of air fried salt and vinegar potato chips and include the recipe in the printable recipe card below so don't miss that at the end!


They are a delightful change to plain potatoes especially if you love the tart and salty taste.


Perfect as a side dish with any meal your making especially sausages, hotdogs or burgers, it's a great addition to your potato recipes.


The ease of air fried with less fat involved is a great way to make these but we have many methods of cooking suggestions for you below.


If you love potatoes you may also like to try my Twice Baked Potatoes Twice Baked Sweet Potatoes, or check out my Best Potato Recipe Roundup, all terrific with any meal!


Scroll down to my printable recipe card for this delicious recipe.

Fun To Eat

We are big fans of salt and vinegar chips and they are very addicting, but making them from scratch is so easy.


Really with just a few ingredients you can have a tasty plate on your tables in no time.


I love making different shapes and styles of these potatoes and but french fries are the family favorite for sure.


Salt and Vinegar potatoes are all pretty quick and easy to prepare using any of the recipes below, you'll just have to try them all.

Tips Before You Make Salt and Vinegar Potatoes

• use only white vinegar for best results
• to keep crunchy when fried substitute white vinegar for vinegar powder or mustard powder
• any time I make these potatoes I put the cut pieces in white vinegar to remove the starch this really helps to crisp the outsides 
• use white or pink coarse salt
• dried herbs or fresh herbs can enhance the flavor
• chopped fresh dill for twice baked is a nice twist in flavor
• for spicy add cayenne pepper
• use a good grade extra virgin light olive oil
• pour the dressing on the potatoes while still hot 
• there are several cooking methods to choose from in the recipe card
• for the crunchy style potatoes, we recommend pan or air frying
• use russet potatoes for best results when baking, air-fried or pan-fried
• twice baked potatoes can be chunky or creamy

Tools You May Need

1. potato peeler
2. sharp knife
3. spoon
4. cutting board
5. potato wave cutter
6. mandolin
7. bowl
8. fry pan
9. saucepan

Ingredients You Will Need All Measurements in the Recipe Card Below

• white vinegar
• salt, pepper
• extra virgin olive oil
• butter
• potatoes
• optional fresh dill weed, mustard powder, vinegar powder

Cooking Methods(refer to the recipe card for exact measurements and instructions)

1. Baked: Bake fanned, wedges, cubed, (or whole potatoes for twice baked) on a baking sheet at 400 degrees for 1 hour then pour the salt and vinegar mixture on the potatoes while hot when cooked ( for twice baked follow the recipe card for complete instructions)
2. Boiled: Boil whole, sliced, wedged, or cubed potatoes drain, and while hot pour the dressing over the potatoes
3. Roasted: Roasted potatoes will be boiled first, then roasted in the oven.
4. Air Fried: Oil spray the potatoes (wedges, cubed, fanned, sliced) place the air fryer to 400 degrees, and air fry for 17 minutes or more until crispy, add dressing while hot
5. Microwaved: Microwave whole or fanned potatoes, whole potatoes follow recipe card for a baked method for fanned potatoes pour the dressing over them while still hot
6. Pan Fried: Cut in the desired shape, heat the oil, pan fry until golden. Drizzle dressing on top
7. Grilled: Boil the cut or sliced potatoes for around 20 minutes first with 4 tablespoons vinegar in the water. Heat the grill and toss the potatoes in a few teaspoons of oil and some salt. Place on foil and grill until browned and crispy, drizzle with some white vinegar if desired, and melted butter.
8. Note: for Air Fryer "Salt and Vinegar Potato Chips", use a mandolin to slice extra thin or attachment on a food processor. Soak the potato for 30 minutes in white vinegar very cold or ice in it then drain. Blot dry, spray with cooking oil. Air fry in a single layer for 17 to 20 minutes until crispy. These will require 1 tablespoon of vinegar powder ( found online) or you can use mustard powder as a substitution and 1/2 teaspoon salt after fried. Of course, you can deep fry or pan-fry also. 

Optional Seasonings

1. Onion flakes or powder
2. Vinegar powder, or mustard powder
3. Granulated garlic powder or finely fresh minced garlic
4. Italian seasoning
5. Finely minced jalapeno peppers
6. Cajun seasoning
7. Freshly cracked black pepper
8. Any dried or fresh herbs

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Recipes for Potato Lovers

Air Fried Home Fries


Air Fried Fan Potatoes


German Potato Salad(see photo below)

Spud Lovers

If you love potatoes with salt and vinegar, then these easy cooking methods will certainly be a great addition to your recipe collection.



The rule of thumb is more or less to taste when it comes to the tangy taste you prefer, be cautious in the beginning and only add a few drizzles at a time at the end.



Remember to follow the tips above and happy cooking and enjoy Salt and Vinegar potatoes any way your love your potatoes and have fun!

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American, French

Yield: 4

Author: Claudia Lamascolo

Salt and Vinegar Potato Recipes

Prep time: 15 MinCook time: 17 MinTotal time: 32 Min

Here are several ways to make Salt and Vinegar style potatoes. Boiled, roasted, fried, microwaved baked, and there are even instructions for making the popular salt and vinegar potato chips.

Ingredients

• Almost every method you use these potatoes can be cut into however you like them.
• Wedge or steak fries, cubes, thick-sliced,  french fries, whole, waffle style chips, shoestring.
• For Boiled:
• 1 cup white vinegar plus 2 tablespoons
• 1 tablespoon kosher salt
• black pepper to taste
• 3 tablespoon melted butter
• 2 pounds potatoes cut the way you like them
• Garnish with fresh dill
• Air Fried:
• 1 cup white vinegar
• 1 extra-large potato cut into sticks french fry style
• for fanned potatoes slice not cutting through a whole potato then proceed with instructions below
• cooking spray oil
• salt, pepper to taste
• Roasted :
• 1 cup white vinegar plus 2 tablespoon
• salt, pepper to taste
• 2 pounds colorful medley or small potatoes or use all red
• 1/4 cup  plus 2 tablespoons vegetable oil
• Microwave:
• Place as many whole potatoes you need in the microwave and cook until soft.
• 2 tablespoons melted butter
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white vinegar
• salt, pepper and to taste
• Optional: fresh chopped dill
• Twice Baked Potatoes:
• 4 Baked Potatoes Baked and cooled to warm
• 3 tablespoons butter
• 2 tablespoon olive oil
• 2 tablespoon or more to the taste of white vinegar
• salt, pepper to taste
•  Garnish: fresh dill weed
• Grilled:
• white vinegar around 4 tablespoons more for drizzling
• salt and pepper to taste
• 3 or 4 teaspoon vegetable or olive oil
• 3 tablespoons melted butter
• 2 sliced potatoes
• foil
• Note: For Salt and Vinegar Potato Chips see instructions below

Instructions

1. Boiled Instructions:
2. Boil the potatoes in one cup of vinegar until tender.
3. These can be sliced in a fan style then drizzles, smashed, or left whole.
4. Toss in butter, 2 tablespoons vinegar, salt, and pepper if desired.
5. If you want them crispy pan fry in butter after boiling.
6. Air Fryer Instructions:
7. Soak the french fry cut potatoes or fanned in the 1 cup of vinegar for 30 minutes
8. Drain and pat dry.
9. Heat the air fryer to 375 degrees.
10. Spray the fries with cooking oil ( or toss in 2 tablespoons of canola oil)
11. Air fry for 16 minutes or more until crisp and browned.
12. Sprinkle with salt to taste.
13. Roasted Instructions:
14. Heat oven to 500 degrees.
15. Boil 2 pounds of small potatoes in vinegar until soft when pierced around 15 minutes.
16. Drain.
17. On a baking sheet, using a large glass cup, smash each potato down to open each one or you can fan them sliced not cutting through to the bottom.
18. Drizzle with oil.
19. Roast until browned on top around 15 minutes.
20. Drizzle with more vinegar if desired, salt, pepper to taste.
21. Microwaved Instructions:
22. After potatoes are cooked (whole) slice in half.
23. Leaving them in the jackets.
24. Smash the middles with a fork to separate the potato a little.
25. Combine the vinegar, butter. olive oil, salt pepper in a small bowl.
26. Drizzle with the butter vinegar mixture over each one.
27. Add dill weed if desired.
28. Twice Baked Instructions:
29. Bake the potatoes until the jackets are crispy on the outside at 400 degrees for around 1 hour.
30. Cut in half.
31. Scoop out the potato not ripping the jackets.
32. In a bowl mix the melted butter, oil, vinegar, salt, pepper to taste, and dill weed if using.
33. These can be left a little chunky or whipped like mashed potatoes.
34. Fill the jackets.
35. Dot with more butter and baked around 10 minutes until hot.
36. Grilled Instructions:
37. Boil the cut or sliced potatoes for around 20 minutes first with 4 tablespoons vinegar in the water. 
38. Heat the grill and toss the potatoes in a few teaspoons of oil and some salt. 
39. Place on foil and grill until browned and crispy, drizzle with some white vinegar if desired, and melted butter.
40. Air Fryer "Salt and Vinegar Potato Chips", use a mandolin to slice extra thin or attachment on a food processor. Soak the potato for 30 minutes in white vinegar very cold or ice in it then drain. Blot dry, spray with cooking oil.
41. Air fry in a single layer for 17 to 20 minutes until crispy.
42. These will require 1 tablespoon of vinegar powder ( found online) or you can use mustard powder as a substitution and 1/2 teaspoon salt after fried.

https://www.whatscookinitalianstylecuisine.com/2021/02/salt-and-vinegar-potato-recipes.html

Created using The Recipes Generator

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