SALT AND VINEGAR POTATO WEDGES RECIPES

Steps:

• Boiled Instructions:
• Boil the potatoes in one cup of vinegar until tender.
• These can be sliced in a fan style then drizzles, smashed or left whole.
• Toss in butter, 2 tablespoons vinegar, salt, and pepper if desired.
• If you want them crispy pan fry in butter after boiling.
• Air Fryer Instructions:
• Soak the french fry cut potatoes or fanned in the 1 cup of vinegar for 30 minutes
• Drain and pat dry.
• Heat the air fryer to 375 degrees.
• Spray the fries with cooking oil ( or toss in 2 tablespoons of canola oil)
• Air fry for 16 minutes or more until crisp and browned.
• Sprinkle with salt to taste.
• Roasted Instructions:
• Heat oven to 500 degrees.
• Boil 2 pounds of small potatoes in vinegar until soft when pierced around 15 minutes.
• Drain.
• On a baking sheet, using a large glass cup, smash each potato down to open each one or you can fan them sliced not cutting through to the bottom.
• Drizzle with oil.
• Roast until browned on top around 15 minutes.
• Drizzle with more vinegar if desired, salt, pepper to taste.
• Microwaved Instructions:
• After potatoes are cooked (whole) slice in half.
• Leaving them in the jackets.
• Smash the middles with a fork to separate the potato a little.
• Combine the vinegar, butter. olive oil, salt pepper in a small bowl.
• Drizzle with the butter vinegar mixture over each one.
• Add dill weed if desired.
• Twice Baked Instructions:
• Bake the potatoes until the jackets are crispy on the outside at 400 degrees for around 1 hour.
• Cut in half.
• Scoop out the potato not ripping the jackets.
• In a bowl mix the melted butter, oil, vinegar, salt, pepper to taste, and dill weed if using.
• These can be left a little chunky or whipped like mashed potatoes.
• Fill the jackets.
• Dot with more butter and baked around 10 minutes until hot.
• Grilled Instructions:
• Boil the cut or sliced potatoes for around 20 minutes first with 4 tablespoons vinegar in the water. 
• Heat the grill and toss the potatoes in a few teaspoons of oil and some salt. 
• Place on foil and grill until browned and crispy, drizzle with some white vinegar if desired, and melted butter.
• Air Fryer "Salt and Vinegar Potato Chips", use a mandolin to slice extra thin or attachment on a food processor. Soak the potato for 30 minutes in white vinegar very cold or ice in it then drain. Blot dry, spray with cooking oil.
• Air fry in a single layer for 17 to 20 minutes until crispy.
• These will require 1 tablespoon of vinegar powder ( found online) or you can use mustard powder as a substitution and 1/2 teaspoon salt after fried.

Steps:

• Heat oven to 450°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.
• In large bowl, stir together oil, mustard seed, rosemary and 1 tablespoon of the salt. Add potato wedges; toss to coat. Spread potatoes in single layer on cookie sheets.
• Bake 45 minutes, turning once, until potatoes are golden brown and tender. Sprinkle with remaining 1 tablespoon salt.