Salt and vinegar roast potatoes

This classic flavour combination that will take your roast potatoes to the next level.
Salt and vinegar roast potatoes

Salt and vinegar roast potatoes




1.Place potatoes in a large saucepan in a single layer. Add vinegar, water and salt; bring to the boil.
2.Boil, partially covered, for 15 minutes or until potatoes are tender. Drain.
3.Meanwhile, preheat oven to 220°C (200°C fan-forced). Transfer potatoes to a large oven tray lined with baking paper.
4.Using a potato masher or fork, press potatoes until flattened slightly.
5.Drizzle with ½ cup extra virgin olive oil. Roast potatoes for 
30 minutes or until golden and crisp. 
Season to taste; serve.

Roast potatoes should be finished just before serving to retain their crunch. If too pale, brush generously with melted butter. Turn oven to hottest temperature; roast 10 minutes or until browned and crisp while meat or poultry rests. For potato perfection next time, roast in duck fat or use a shallower pan.


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