Seasoned & Vinegar Fried Potatos
4 cpeeled, 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 mediumonion, peeled and sliced
IF YOU ENJOY THE ZIP OF SALT & VINEGAR POTATO CHIPS, OR ENJOY OTHER VEGGIES MARINATED IN A VINEGAR BASED MIXTURE, YOU WILL ENJOY THIS!
How to Make Seasoned & Vinegar Fried Potatos
- Peel & 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.
- Place 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.
- Drain 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.
- Fry 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.