Tag Archives: vegan

Salt & Vinegar Potatoes

Not potato chips, but actual potatoes. Thanks thekitchn.com!

Boiling the potatoes in a salt and vinegar bath allows them to soak up all of that briny flavor before you dry them off and crisp them up in the oven. The result is a soft-in-the-center, crispy-on-the-outside potato that’s loaded with flavor.

The ingredients are:

  • Small or fingerling potatoes, about two pounds, cut lengthwise in half
  • Salt
  • A cup of distilled white vinegar
  • Olive oil
  • Water
  • Chives
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The ingredients.

The first step is simple: you cut all those potatoes lengthwise, in half.

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Split asunder.

See? Now you’ve got a nice big pile of them.

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Don’t eat them yet!

Put them all in a pot with the vinegar, and add enough water to the mix to cover the potatoes by about an inch. Then bring to a boil, and leave it alone for 25-30 minutes, until the potatoes are tender.

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This is where they take on that vinegar flavor.

Next, drain the potatoes, and dry them off with a paper towel, a hair dryer, or a blow torch. Once they’re dry, mix them with enough olive oil to coat them , and lay them all out on a baking tray lined with parchment paper. Not the wax paper I’m using here – apparently that can catch fire if you use it in the oven (a lesson I learned, fortunately, without the experience).

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Covered in oil.

Now bake the potatoes for another 25-30 minutes or so. They should come out looking like this:

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Soon to broil.

Ah, but see, you want them crispier than that. That’s what the broiler is for! Put them in the broiler for a few minutes, maybe 5, but keep a good eye on them so they don’t overcook. You may also want to cut up your chives at this point.

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The garnish awaits.

When they look crispy enough for you, bring them out and garnish with the chives, and salt to taste. Then enjoy!

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Delicious.

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Delicious.

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Ryan’s Potato & Leek Soup

This soup is hearty – and easy to make. Just look at the list of ingredients:

  • 16 cups of water
  • 6-8 large potatoes
  • 3-4 leeks
  • Head of garlic
  • Bouillon cubes
  • Salt (to taste)
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The ingredients.

Step 1: Boil the water

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Boiling water.

While you’re doing this, you can do some of the other prep work, like cleaning the potatoes and leeks.

Step 2: Add the potatoes

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The potatoes.

When the water comes to a rolling boil, you can add the potatoes. I usually leave the skin on (though I scrub the skin to get rid of the dirt) and cut the potatoes in half lengthwise before dropping them in. It may take some time for them to soften up completely, usually a half hour or more. Use any kind of potato you like.

Step 3: Fork the potatoes

When the potatoes are completely soft, I usually divide the halves unevenly into about four quadrants. This I do with the side of a fork instead of a knife, because a knife would cut too clean. The purpose here is to create a soup with uneven chunks of potatoes, but nothing really larger than bite size in the end. From this point on, the cooking will continue to gradually break down the potato chunks.

Step 4: Add your Bouillon

This is the kind of bouillon I use:

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The bouillon.

I add a full package – eight cubes. These slowly dissolve in the soup, but if you’re so inclined, you can help them along by mashing them up when they get soft.

Step 5: Add the leeks

I usually cut up the leeks into wide swathes, about half an inch wide (this allows them to last longer in the soup before turning into mush). Obviously you just want to stick with the stalk itself, and discard the part above where the leaves start separating from the stalk.

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The leeks.

When you have all your swathes cut up, you can break up the rings with your fingers and add them to the soup.

Step 6: Add the garlic

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The garlic.

I use a garlic presser and a full head of garlic. The fresher the garlic, the better. This part can be messy, depending on the kind of garlic presser you have. And if you have any cuts on your hands, watch out! They’ll sting with the garlic juice.

Step 7: Salt to taste

After letting the soup simmer for a final few minutes or so – just enough time to let that garlic permeate the soup – you can sample the broth. What you’ll probably find is that the soup tastes great, and without any additional salt. But if you used fewer bouillon cubes, you may find that it’s missing that final kick. If so, adding a bit more salt at this stage will bring the flavor into full bloom. It doesn’t just make the soup saltier, in other words, but it makes it taste fuller and richer. Try for yourself and see.

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The end result.

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