* Exported from MasterCook *
Andrea's Salt and Vinegar Potatoes - England
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red potatoes
1/2 cup apple cider vinegar
aluminum foil
Preheat the oven to 350F.
Slice red potatoes into thin rounds and temporarily set aside.
Create a pocket with aluminum foil and put the potatoes inside it. (You
are basically making a pouch for the potatoes.)
Pour the vinegar (about 1/2 cup) into the pouch so that all of the
potatoes are well coated.
Bake for 35 to 45 minutes. When the potatoes are almost done, fork-tender
but not completely soft, remove from the oven.
Drain off any excess vinegar and open aluminum foil pouch on a baking
sheet. Spread the potatoes out so there is no overlap. Salt generously and
bake for another 10-20 minutes, or until they get a bit crunchier.
Once they're done, douse them in a little more vinegar, plus additional
salt if desired.
Serves 1
Chef's Note: White vinegar also works in this recipe.
AuthorNote: My friend Andrea developed this recipe one afternoon to
appease her cravings for malt vinegar potato chips. Scott went bonkers for
these potatoes, and now I'm hooked too. They remind me of England's famous
"fish and chips" since the "chips" in England are traditionally served
with vinegar instead of ketchup.
Cuisine:
"British IslesEnglish"
Source:
"Happy Herbivore Abroad by Lindsay Nixon, 2012"
S(Formatted by Chupa Babi):
"March 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 135 Calories; trace Fat (0.8%
calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit.
Nutr. Assoc. : 0 0 0
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