Wednesday, August 4, 2010
Oven fried salt and vinegar crips
I have been intrigued by Heidi Swanson's grilled salt and vinegar potatoes since it was posted. I passed along the recipe to Anne of Shepwell Kitchen a few weeks ago, and she tried it with a garlic bath. My first time trying this, in an oven, I sliced the potatoes a wee bit to thick. The thinner ones were better, so I decided when our CSA gave us about 2 lbs of potatoes and the weather dipped below 85 to give it another go. But thinner this time.
Salt and vinegar oven crips
4 c. or so of white vinegar
5-6 medium sized waxy potatoes (we used red ones)
olive oil (for tossing)
Preheat oven to 400 degrees.
Fill a medium sized saucepan with vinegar and bring to boil (I left the heat low so I could take my time with the potato cutting).
Wash and cut out the eyes of the potatoes. Peel if you're using conventional (non-organic) ones. Slice real real thin, but not paper thin. Try to be as consistent as possible. A mandolin would probably help but those things scare me.
Place as many slices that will reasonably fit into the vinegar bath. Bring to boil and then simmer for about 5 minutes. Take out the potato slices with a slotted spoon, and place into a large bowl. Add the remaining potato pieces and repeat process.
Be sure to drain out excess vinegar juice. Toss the potatoes with just enough olive oil to coat. Place in a single layer on a cookie sheet. Salt. Bake for 4-5 minutes, then flip them over, and bake again 4-5 minutes. Keep a good eye of them so they don't burn. A little crisp is perfect.
I had to make two trays full.
Served as a side dish to our go-to summer dinner- big ole' salad. (There are no black olives in this salad, just dark purple carrot coins).
These were quite vinegary, just enough salt, and not too bad for you. I try to take Michael Pollan's advice seriously- you can eat junky treats, as long as you make it yourself (from scratch).