Tuesday, 26 April 2016
Salt and Vinegar Potatoes
I wish I could call this ingenious idea my own but I got the recipe from Bon Appetit. These truly are brilliant and addictive. If you like salt and vinegar crisps, or like malt vinegar on your chips/fries - then these are for you.
We should all aim to feel like these salt and vinegar potatoes.
Serves 2 as a side
Recipe adapted from Bon Appetit
500g new potatoes, skin on, scrubbed clean
1/2 cup white wine vinegar + more for drizzling
Maldon sea salt, or other flaky salt
Spring onion, chopped
Put the potatoes in a pot and add the vinegar, a generous pinch of salt, and cover with water. Bring to a boil and then reduce heat to let it simmer until potatoes are tender. Drain and pat dry.
Add olive oil in a sautee pan - it should cover the whole surface and come up to 2-3mm.
Cut the potatoes in half, and place them, cut side down, and cook over medium heat for a couple of minutes until they are crispy. When the cut side is crispy, flip them over and gently toss in the pan for a minute or two.
Drizzle with a bit of white wine vinegar, extra virgin olive oil, chopped herbs and Maldon salt.