Well, I didn’t waste much time in recovering from my salt-and-vinegar chickpea debacle to give the vinegar another try. This time, I was a bit more confident, as oven-baked potatoes are one of my favorite treats in the world.
Here’s how it went down the second time:
- Approx 3 cups (or more) white vinegar
- 3-4 medium sweet potatoes, sliced into 1/4 inch rounds
- 1-1.5 tsp salt
- Very small sprinkle of ground black pepper
- 2 tsp Extra virgin olive oil
Wash and slice up the potatoes into 1/4 inch rounds. Place in a medium sized pot. Pour vinegar into pot until all the potatoes are covered by the vinegar.
Bring to a boil and then reduce to medium heat for 5 minutes. Remove from heat and let sit in pot for 30 minutes.
After 30 minutes, drain the potatoes and return to pan. Drizzle with olive oil, sprinkle salt and pepper, and mix with hands, then lay the potato rounds flat on a greased baking sheet.
Bake for 30-35 minutes at 425F. After 30 minutes of baking, flip carefully and bake for another 10-15 minutes, watching carefully not to burn the potatoes. Serve with ketchup and more sea salt if preferred. Enjoy!
Comments: Woa! Unlike the chickpeas, the vinegar was overpowering in this recipe! The potatoes seemed to take forever to bake (again, my oven was probably too low), and the acidic specimens that came out…well, they were a bit of a disappointment. The vinegar flavor was overpowering, I ended up dabbing some mayo on (something I rarely do) to tame the burn. Another bust.