What types of potatoes are best for salt and vinegar potatoes?

Various types of potatoes can be used for salt and vinegar potatoes, but waxy potatoes like Yukon Gold, Charlotte, or Nicola are ideal. They hold their shape well during cooking and baking.

Can I pre-cook the potatoes and reheat them later?

Yes, you can pre-cook the potatoes and reheat them later before seasoning and baking. Store the cooked potatoes in the refrigerator and warm them up in the oven before seasoning with salt and vinegar.

How long can I store the salt and vinegar potatoes?

Salt and vinegar potatoes are best enjoyed when eaten fresh. They do not retain their crispiness well after reheating. Therefore, it is 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 gourmet meals this winter! Discover the recipe here with vinegar and salt.

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Ingredients

What do you need?

Quantity: 4p

1 kg waxy potatoes (e.g. red Roseval)
400 ml 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 skin, into slices of 4mm. Place them in a saucepan and pour vinegar over them with a generous pinch of salt. Then cover them just with water. Bring to a boil and then cook for 8 minutes, drain, place them on a towel and pat dry.

Lay them open on a baking sheet lined with parchment paper, nicely next to each other. Brush each slice with oil and sprinkle with salt. Bake them for 20 to 25 minutes in a preheated oven at 190°C or longer until they are beautifully golden brown.

Sprinkle generously with fleur de sel and freshly ground pepper. Serve immediately.

You can also make them in advance and reheat just before serving.

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