My grandmother, Nanny, always used left over potatoes and fried them up with onions. We ate them with vinegar, and I loved them almost more than anything in the world.
These are not quite like that, but my kids love these. These are just partially boiled potatoes, cut into slices and fried. Seriously easy. Make sure you get good sized potatoes to this recipe. Look for the Russet type. Large potatoes that usually have a roughish exterior. They are great in frying.
Salt and Vinegar Crispy Fried Potato Slices
5 Good sized potatoes, washed with skins left on
Vegetable oil for frying
Put the potatoes in a large pot of boiling water and cook them for about 10-12 minutes. You are looking to lightly soften the potatoes but not cook them. Remove and drain and leave to cool for a few minutes. Once the potatoes are cooled enough to handle, cut them into about 1/2 inch slices. Lay them all out on a large plate.
Heat about 2 inches of the vegetable oil in a large skillet over high heat. Bring the oil up to temperate. Once your oil is hot enough, add the potatoes in batches. Fill the bottom of the skillet but don't overlap the potatoes. Fry them on each side for about 3-5 minutes. They should be golden brown and crispy. Remove from pan and transfer to a plate lined with paper towels to drain. Repeat for remaining potatoes.
Shake salt and vinegar all over the potatoes to give them a good coating. Serve immediately.
Click the downloadable link below to print recipe
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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