Twice-Cooked Salt and Vinegar Potatoes with Parmesan Fondue
Directions
- 1Boil potatoes in equal parts water and white distilled vinegar, along with garlic cloves and kosher salt until fully cooked.
- 2Strain the potatoes and test for doneness by inserting a fork, it should slide right off.
- 3Transfer the cooked potatoes and garlic cloves to a mixing bowl.
- 4Drizzle with olive oil and add butter, kosher salt, black pepper, onion powder, and garlic powder. Toss well to coat.
- 5Place potatoes on a baking sheet and smush them, using a coffee mug if needed.
- 6Bake at 400-425°F (200-220°C) for 20-25 minutes, or until crispy on the outside and soft and chewy on the inside.
- 7Prepare parmesan sauce by simmering heavy cream and whisking in grated parmesan cheese until melted.
Ingredients
- 12 Yukon Gold B-sized potatoes
- 2 cups water
- 2 cups white distilled vinegar
- 4 peeled garlic cloves
- 1 handful kosher salt
- 1 drizzle olive oil
- 2 tablespoons butter
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 pinch onion powder
- 1 pinch garlic powder
- 0.5 cup heavy cream
- 1 cup grated parmesan cheese
Equipment
potforkcolandermixing bowlbaking sheetcoffee mugwhisksmall saucepan
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