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Vinegar in roasted potatoes?

The Dairy Queen Nov 10, 2009 08:26 AM

So, I was preparing a foil packet of potatoes, garlic, onions and rosemary to roast. I mistook a bottle of white wine vinegar for olive oil and dumped a couple of splashes in . After realizing my error, I rinsed the vinegar off the potatoes, then added olive oil as I'd originally intended. Throughout the roasting, I could smell the vinegar, though only a trace was left.

In the end, these potatoes turned out fantastic. Maybe the best roasted potatoes I've ever done.

Is this just a coincidence (maybe we just had some really great potatoes) or is vinegar a good addition to roasted potatoes? If the latter, how much would one normally add? (I'm assuming there's a less wasteful approach than pour on, rinse off...)

Thanks in advance for sharing your thoughts.

~TDQ

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  1. hotoynoodle RE: The Dairy Queen Nov 10, 2009 08:38 AM

    think of it like potatoe salad withn a vinaigrette instead of a mayo dressing, ya know? same concept.

    i add vinegar to roasted potatoes A LOT. i love the mix of smooth on the inside, crunchy exterior and tangy flavor.

    i don't have a recipe, but i never rinse it off, lol. sometimes i boil them, then put in a baking dish with a mix of chicken stock and vinegar, some parsley. cook til the liquid evaporates. sometimes i'll toss them with oil and vinegar and roast. if not vinegar, lemon juice works well too.

    1. j
      jcattles RE: The Dairy Queen Nov 10, 2009 08:56 AM

      I do a similar version, roasting potatoes, bacon & onion (sometimes thyme). My daughter always adds red wine vinegar to hers. Making it an easy (ok ok not authentic) version of Hot German Potato Salad.
      I have thought about adding vinegar while roasting and this is what i would do. While my potatoes are parboiling, I would cook the bacon & onion in the oven (cut in small pieces). I don't cook the bacon all the way crisp, just a little head start so everything gets done at once. Once the potatoes have drained, I would add vinegar to the bacon drippings in the pan, along with garlic powder, salt & pepper. Then I would add the potatoes and toss/stir to coat. Then, I'd roast them until nicely browned, flipping them a couple of times to keep them cooking evenly. When I take them out of the oven, I would taste and add a couple splashes of vinegar and seasonings to freshen up the flavor.

      I don't really measure, but I think 3-4 good slashes would do it. Use less if you don't want it too strong, more if you love vinegar. You could even leave it out of the roasting phase and just splash some on after they're done coooking. Play around with it. It's easy to make extra of the regular kind and set some aside for testing purposes.
      When I have leftovers (which is rare), I heat them up the next day and make a frittata. Served with some salsa and a salad, it's a great quick meal

      2 Replies
      1. re: jcattles
        hotoynoodle RE: jcattles Nov 10, 2009 09:19 AM

        i roast my spuds til they are quite crisp on the outside, so don't like tossing them with liquid after. it doesn't really penetrate and affects the texture in a way i don't like.

        1. re: hotoynoodle
          fmcoxe6188 RE: hotoynoodle Nov 10, 2009 10:11 AM

          I've been roasting my sweet potatoes with a garlic, rosemary, hot pepper flakes, olive oil, and balsamic vinegar- they come out great!

      2. p
        pemma RE: The Dairy Queen Nov 10, 2009 09:55 AM

        I make a kind of potato salad thing where I roast baby potatores on the grill. When cool, cut them up and mix with rosemary, garlic powder, chives, salt, pepper, olive oil, grated sheese and a dash or two of balsamic vinegar.

        1. chef chicklet RE: The Dairy Queen Nov 10, 2009 12:33 PM

          I have often made red potatoes with lemon (fresh squeeze lemon) and rosemary, baked and add dots of butter, then lie the lemon slices over the potatoes.

          Another dish is one that I learned from a Portugese friend. Red wine vinegar over potatoes boiled with lots of fresh parsley (a large handfull chopped) and then drain, add olive oil, sea salt, fresh ground pepper and red wine vinegar. I LOVE This dish.
          I can imagine that your roasted potatoes are excellent!

          1. Phurstluv RE: The Dairy Queen Nov 10, 2009 01:10 PM

            I just made a one pan roast of chicken legs, unpeeled garlic cloves, red onion, red potatoe, thyme sprigs and lemon, then put a balsamic vinaigrette over it. It was delicious. Normally I would just dress it with olive oil, s&p, but the vinegar was a lovely addition. Definitely a keeper, the whole family enjoyed it!

            1. n
              Normandie RE: The Dairy Queen Nov 10, 2009 01:16 PM

              No, it's not a mistake at all. Another poster mentioned lemon down below, you sampled the vinegar yourself, or also a little splash of white wine added to roasted potato can be really nice--just a touch of something acidic can be a nice balance for the oil or butter.

              I don't add an acidic element *everytime* I roast potatoes, but, sometimes, yes. Oh...beer is nice too, now and then.

              1. k
                KiwiTree54 RE: The Dairy Queen Nov 10, 2009 01:17 PM

                This sounds amazing. I want to go home and make some potatoes now!

                1. pikawicca RE: The Dairy Queen Nov 10, 2009 01:35 PM

                  I always add a bit of good vinegar to the water I put my potatoes in before roasting. (I like to soak them for awhile to remove excess starch.)

                  1. Vetter RE: The Dairy Queen Nov 10, 2009 02:36 PM

                    I do some roasted potatoes with lots of garlic, hot sauce, cider vinegar and olive oil, and they are GOOD. I think I got the idea from a recipe in a Crescent Dragonwagon cookbook. I get them good and wet in the bowl, let them marinate a bit, pour off the excess liquid, and roast them. Yum!

                    2 Replies
                    1. re: Vetter
                      n
                      Normandie RE: Vetter Nov 10, 2009 03:45 PM

                      So, once they're ready to be cooked, Vetter, how do you actually roast them? They sound good, but I don't always have such luck getting enough of the moisture out to get them crispy on the outside.

                      1. re: Normandie
                        Vetter RE: Normandie Jan 23, 2010 05:34 PM

                        Sorry this reply is months late! I roast them in a very hot oven, and I pat them dry a bit if I don't have time to let the excess liquid drip off. Oil after. I think the sugar in the soy helps them brown a bit. And not skimping on oil.

                    2. folprivate RE: The Dairy Queen Nov 10, 2009 05:51 PM

                      In addition to German Potato Salad I made this recipe several times this summer. I added more old bay as well as twice the vinegar.

                      http://www.epicurious.com/recipes/foo...

                      1. alkapal RE: The Dairy Queen Nov 11, 2009 01:04 AM

                        serendipity!

                        the english like the vinegar on their chips! (me, too).

                        vinegar is a big component of catsup, too.

                        so, your vinegar makes sense!

                        1. h
                          HillJ RE: The Dairy Queen Nov 11, 2009 06:36 AM

                          Malt vinegar splashed on roasted potatoes straight out of the oven is "snack food" around here! Yum.

                          1. c oliver RE: The Dairy Queen Nov 11, 2009 08:58 AM

                            This sounds terrific. I usually roast potatoes just in a pan to get it crunchier. I'd think if the vinegar's added at the beginning then it wouldn't retard the crisping up. Thanks for that "mistake," TDQ.

                            1. blue room RE: The Dairy Queen Nov 11, 2009 09:23 AM

                              I like yams, red skinned potatoes, and onions roasted together. First cube/chunk them, toss in oil & salt & pepper. When done--browned and wonderful--sprinkle with balsamic or any favorite vinegar.

                              But beware, DQ! The sentence "I mistook a bottle of white wine vinegar for..." could have ended differently! :)

                              1. The Dairy Queen RE: The Dairy Queen Nov 11, 2009 09:44 AM

                                Hey thank you everyone for all of these great ideas. I have the feeling that vinegar, or lemon juice, will become a regular addition to my roast potatoes! Serendipity indeed!

                                ~TDQ

                                1. a
                                  another_adam RE: The Dairy Queen Nov 11, 2009 09:46 AM

                                  I very often toss potato wedges with a "dressing" of dijon and vinegar (red wine, or cheap balsamic) that's mixed well with the oil, and then roast them. I don't add as much as for salad dressing, but it's definitely a noticeable amount. The flavor goes well with rosemary, and I've never had any trouble getting the potatoes crispy! I don't make a packet, though-- just roasting on a bake sheet.

                                  1. a
                                    amoncada RE: The Dairy Queen Jan 24, 2010 03:52 PM

                                    Ever try the Greek lemon/oregano/red vinegar fries at The Athenian Room in Chicago? YUMM! Let's face it, you can put just about anything on a potato!

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