Seasoned & Vinegar Fried Potatos

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By Carol Reams
@CarolReams

Hubby loves salt & vinegar potato chips, but doesn't want all that salt in his diet anymore. Hubby also enjoys cucumber & onions soaked in vinegar & water so I thought I'd try combining ideas. I have very good non-stick cookware, so didn't need oil to fry the potato's.

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

2-4

Prep:

2 Hr

Cook:

40 Min

Ingredients

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4 c: peeled, red or yukon gold potatoes, sliced --amount is approximate
: 2/3rds bowl water & 1/3 bowl vinegar approximately
: mccormick's montreal steak seasoning to taste
1 medium: onion, peeled and sliced

How to Make Seasoned & Vinegar Fried Potatos

Step-by-Step

1Peel & slice sturdy potatoes such as red skinned or Yukon Gold potatoes as you would normally for fried potatoes. Preferably 1/8" thick or thinner. The amount is really up to you. I did enough for 1/2 for a medium mixing bowl, and added in the sliced onion.
2Place potato and onion slices in a bowl, cover potatoes & onions about 2/3rds of the way with water and fill to cover the veggies with vinegar of your choice. I let my bowl soak about 2 hrs.
3Drain liquid from the bowl, add potatoes & onions to appropriately sized frying pan. Season potatoes & onions with McCormick's Montreal Steak Seasoning taking care not to over season the veggies.
4Fry as you normally would your fried potatoes. I have cookware I do not need to add oil to, so used the well fitting lid and let potatoes cook and brown, stirring occasionally and adding a little water to keep the food from burning. These choices of potatoes keep a firm texture even after fully cooked.