Which types of potatoes are best for Salt and Vinegar potatoes?

Different types of potatoes can be used for Salt and Vinegar potatoes, but stuck potatoes such as Yukon Gold, Charlotte or Nicola are ideal. They retain their shape well during cooking and baking.

Can I cook the potatoes in advance and warm up later?

Yes, you can cook the potatoes in advance and warm up later before you spend and bake them. Store the boiled potatoes in the fridge and warm them in the oven before you season them with salt and vinegar.

How long can I keep the Salt and Vinegar potatoes?

Salt and Vinegar potatoes are the tastiest when they are eaten fresh. They do not retain their crispness well after warming up. It is therefore recommended to consume them immediately after preparation.

Salt and vinegar potatoes

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40min

•

Easy

Salt and Vinegar potatoes in the oven, a delicious side dish for the gourmet this winter! Discover the recipe with vinegar and salt here.

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Ingredients

What do you need?

Quantity: 4P

1 kg of stuck potatoes (eg Rode Roseval)
400 ml of vinegar
Fleur de Sel
2 tbsp oil of your choice
Black pepper from the mill

Preparation method

How do you make this?

Wash the potatoes and cut them, with peel into 4 mm slices. Put them in a saucepan and pour vinegar on it with a thick pinch of salt. Then put them under water. Cook and then boil for 8 minutes, drain, put them on a towel and pat dry.

Place them open on a baking sheet with baking paper, nicely next to each other. Coat each disk with oil and sprinkle with salt. Bake them for 20 to 25 minutes in preheated oven from 190 ° or longer until they are nicely golden brown.

Sprinkle richly with Fleur de Sel and fresh pepper from the mill. Serve immediately.

You can also make them in advance and warm them up again just before serving.

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