Well… I wouldn’t yell at my husband if he did this — I’d just make fun of him.
It might not sound good to some, but these Vinegar Potatoes for lack of a creative title, end up sweet, soft and crunchy — You can’t stop eating them, or at least I can’t. I finally write the easy prep steps here. Three large Red Potatoes were used in the picture, although a few were consumed pre photo op.
VINEGAR POTATOES RECIPE:
Red Potatoes
Apple Cider Vinegar
Salt & Freshly Ground Pepper
(1) Peel and roughly cube Red Potatoes.
(2) Boil cubed Potatoes until soft (Don’t overcook). Drain and salt.
(3) Add soft salted Potatoes to a frying pan with a little Oil (Olive/Canola combo or other) and fry until golden brown.
(4) After browned add enough Vinegar to reach each Potato in the pan then quickly evaporate, approximately 1/8 – 1/4 cup. Cook another 5-10 minutes, adjust S & P then serve.
This would make a great Thanksgiving side dish, especially since it can be made a day or two ahead. It’s successfully reheated in the oven the next day. I’m telling you they’re Tast-TEE. 🙂
Related Link: http://www.history.com/minisites/thanksgiving/
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