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

Different 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 cook the potatoes in advance and reheat them later?

Yes, you can cook the potatoes in advance and reheat them 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

Name: Salt and vinegar potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4p
Ingredients: 1 kg waxy potatoes (e.g. red Roseval); 400 ml vinegar; Fleur de sel; 2 tbsp oil of choice; Freshly ground black pepper

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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.

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 choice
Freshly ground black pepper

Preparation method

How do you make this?

Wash the potatoes and slice them, with skin, into 4mm thick slices. 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 out 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 nicely golden brown.

Generously sprinkle with fleur de sel and freshly ground pepper. Serve immediately.

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