Someone mentioned to me that they boiled potatoes in vinegar.
My first thought was that they did it to prevent discoloration.
Well, color me wrong.
They did it to impart a different flavor profile to the potato.
So last night I tried it.
Took some russet potatoes and put them in a stock pot, filled the pot with white vinegar (just enough to cover the potatoes), then brought it to a boil and simmered for about 5 minutes.
Took them out and let them cool a bit (still warm, not cold). Then sliced them up and sprinkled them with generous amounts of sea salt and paprika. Then threw them on the grill and grilled them until they were nice and crisp.
These were like salt & vinegar chips, except they were potaoto fries.
Do you use flavored water to boil your spuds?