Twice-Cooked Salt and Vinegar Potatoes with Parmesan Fondue

40 mins
Serves 12
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Directions

  1. 1Boil potatoes in equal parts water and white distilled vinegar, along with garlic cloves and kosher salt until fully cooked.
  2. 2Boil potatoes in equal parts water and white distilled vinegar, along with garlic cloves and kosher salt until fully cooked.
  3. 3Boil potatoes in equal parts water and white distilled vinegar, along with garlic cloves and kosher salt until fully cooked.
  4. 4Strain the potatoes and test for doneness by inserting a fork, it should slide right off.
  5. 5Strain the potatoes and test for doneness by inserting a fork, it should slide right off.
  6. 6Strain the potatoes and test for doneness by inserting a fork, it should slide right off.
  7. 7Transfer the cooked potatoes and garlic cloves to a mixing bowl.
  8. 8Transfer the cooked potatoes and garlic cloves to a mixing bowl.
  9. 9Transfer the cooked potatoes and garlic cloves to a mixing bowl.
  10. 10Drizzle with olive oil and add butter, kosher salt, black pepper, onion powder, and garlic powder. Toss well to coat.
  11. 11Drizzle with olive oil and add butter, kosher salt, black pepper, onion powder, and garlic powder. Toss well to coat.
  12. 12Drizzle with olive oil and add butter, kosher salt, black pepper, onion powder, and garlic powder. Toss well to coat.
  13. 13Place potatoes on a baking sheet and smush them, using a coffee mug if needed.
  14. 14Place potatoes on a baking sheet and smush them, using a coffee mug if needed.
  15. 15Place potatoes on a baking sheet and smush them, using a coffee mug if needed.
  16. 16Bake at 400-425°F (200-220°C) for 20-25 minutes, or until crispy on the outside and soft and chewy on the inside.
  17. 17Bake at 400-425°F (200-220°C) for 20-25 minutes, or until crispy on the outside and soft and chewy on the inside.
  18. 18Bake at 400-425°F (200-220°C) for 20-25 minutes, or until crispy on the outside and soft and chewy on the inside.
  19. 19Prepare parmesan sauce by simmering heavy cream and whisking in grated parmesan cheese until melted.
  20. 20Prepare parmesan sauce by simmering heavy cream and whisking in grated parmesan cheese until melted.
  21. 21Prepare parmesan sauce by simmering heavy cream and whisking in grated parmesan cheese until melted.

Ingredients

  • 12 Yukon Gold B-sized potatoes
  • 12 Yukon Gold B-sized potatoes
  • 12 Yukon Gold B-sized potatoes
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 2 cups white distilled vinegar
  • 2 cups white distilled vinegar
  • 2 cups white distilled vinegar
  • 4 peeled garlic cloves
  • 4 peeled garlic cloves
  • 4 peeled garlic cloves
  • 1 handful kosher salt
  • 1 handful kosher salt
  • 1 handful kosher salt
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 1 drizzle olive oil
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch onion powder
  • 1 pinch onion powder
  • 1 pinch onion powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1 cup grated parmesan cheese
  • 1 cup grated parmesan cheese

Equipment

potforkcolandermixing bowlbaking sheetcoffee mugwhisksmall saucepan