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Jul 21, 2010 10:22 AM

Do you boil potatoes in flavored water?

Someone mentioned to me that they boiled potatoes in vinegar.

My first thought was that they did it to prevent discoloration.

Well, color me wrong.

They did it to impart a different flavor profile to the potato.

So last night I tried it.

Took some russet potatoes and put them in a stock pot, filled the pot with white vinegar (just enough to cover the potatoes), then brought it to a boil and simmered for about 5 minutes.

Took them out and let them cool a bit (still warm, not cold). Then sliced them up and sprinkled them with generous amounts of sea salt and paprika. Then threw them on the grill and grilled them until they were nice and crisp.

These were like salt & vinegar chips, except they were potaoto fries.

Do you use flavored water to boil your spuds?

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  1. I use Zatarain's liquid crab boil

    5 Replies
    1. re: roro1831

      The entire pot with the sauce? Or just a little to the water?

      1. re: ipsedixit

        Add some to the water, boiling them in the straight crab boil would make them really spicy (and dip into my stash for boiling crawfish), a little goes a long way with that stuff. Now you have me thinking, I love spicy, I may have to give it a shot. lol

      2. re: roro1831

        Deanies restaurant in New Orleans sells red new potatoes that have been boiled in crab boil as an appetizer. They are famous for them and they are excellent. The customers just put some butter on them and eat them.

        1. re: Hank Hanover

          Yes they do, good stuff. Every now and then I will boil some like that and just eat them, no butter for me though, ruins the crab boil taste.

          1. re: Hank Hanover

            mmmm, I've had them several times but never think to make them!!! thanks for the reminder - I love this site

        2. You might achieve the same result by steaming the potatoes, which would use less vinegar, or steaming/boiling them with water and then sprinkling them with vinegar. The Cook's Illustrated folks toss their just-cooked potatoes with vinegar when making potato salad. It penetrates the potato flesh very well and very evenly seasons them. Hot vinegar is a bad smell, IMO, so your experiment is not one I'd try.

          1. for ST Pats day, I boil pots in chicken stock, take them out, then put the cabbage in same chicken stock potato water, so good

            1. With small new potatoes I throw a bunch of fresh mint in the pot. After draining the potatoes and discarding the first mint, I return the potatoes to the pot over low heat with some butter and chopped mint, and maybe a little garlic.

              1. Instead of flavoring the water I coated raw, diced potatoes with pickle juice, mustard, garlic, herbs salt and pepper then sealed them in a vacuum bag and cooked them sous vide. The potatoes tasted great, but since I allowed them to cool while still in the bag they ended up being a little wet for the potato salad I was making. Next time I'll spread them out on a sheet pan and dry them in the oven a bit.

                2 Replies
                1. re: Coogles

                  Coogles that's genius.

                  Have you considered grilling them after you've cooked them sous-vide?

                  1. re: ipsedixit

                    I'm considering it now! Also thinking about par cooking french fries with flavorings this way, then finishing them by deep frying in 380 degree oil after they've been dried off and frozen. I'm trying to be the Rube Goldberg of cooking!