Reviews (1) Add Rating & Review 48 Ratings 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 11 1 star values: 1 Martha Stewart Member Rating: 4 stars 09/12/2012 So yummy! The corn starch makes them taste fried! I wil roast them for 50 minutes next time.
Back to Salt-and-Vinegar Potatoes All Reviews for Salt-and-Vinegar Potatoes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Salt-and-Vinegar Potatoes Recipe Summary prep: 20 mins total: 2 hrs Servings: 8
Ingredients Ingredient Checklist 10 cups water 2 cups white vinegar Coarse salt 5 russet potatoes (about 2 3/4 pounds), cut into 1-inch-thick wedges 8 tablespoons extra-virgin olive oil, divided 1 tablespoon cornstarch
Gallery Salt-and-Vinegar Potatoes
Recipe Summary prep: 20 mins total: 2 hrs Servings: 8
Gallery
Salt-and-Vinegar Potatoes
Salt-and-Vinegar Potatoes
Salt-and-Vinegar Potatoes
Recipe Summary prep: 20 mins total: 2 hrs Servings: 8
Recipe Summary
prep: 20 mins total: 2 hrs
Servings: 8
prep: 20 mins
total: 2 hrs
prep:
20 mins
total:
2 hrs
Servings: 8
8
Ingredients
Ingredients
- 10 cups water 2 cups white vinegar Coarse salt 5 russet potatoes (about 2 3/4 pounds), cut into 1-inch-thick wedges 8 tablespoons extra-virgin olive oil, divided 1 tablespoon cornstarch
Directions
Bring water to a simmer in a large pot. Remove from heat, and add vinegar and 2 tablespoons salt, stirring until salt dissolves. Add potatoes, and let sit 1 hour.
Preheat oven to 450 degrees. Drain potatoes, and pat dry. Toss potatoes with 2 tablespoons oil, 2 teaspoons salt, and the cornstarch. Divide remaining oil between 2 rimmed baking sheets, and place in oven until oil is almost smoking, about 5 minutes.
Divide potatoes between baking sheets, and roast until golden brown and cooked through, about 35 minutes, rotating sheets and flipping potatoes halfway through. Season with salt, and serve warm or at room temperature.
Reviews (1)
Add Rating & Review 48 Ratings 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 11 1 star values: 1
Martha Stewart Member Rating: 4 stars 09/12/2012 So yummy! The corn starch makes them taste fried! I wil roast them for 50 minutes next time.
Reviews (1)
Add Rating & Review 48 Ratings 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 11 1 star values: 1
Add Rating & Review
48 Ratings 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 11 1 star values: 1
48 Ratings 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 11 1 star values: 1
48 Ratings 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 11 1 star values: 1
5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 11 1 star values: 1
Martha Stewart Member Rating: 4 stars 09/12/2012 So yummy! The corn starch makes them taste fried! I wil roast them for 50 minutes next time.Martha Stewart Member
Rating: 4 stars 09/12/2012
So yummy! The corn starch makes them taste fried! I wil roast them for 50 minutes next time.
Rating: 4 stars
All Reviews for Salt-and-Vinegar Potatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Salt-and-Vinegar Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
