Salt and vinegar potatoes
SERVES 6 PREP AND COOK TIME 1 HOUR 10 MINUTES
1kg royal red potatoes
2 cups (500ml) malt vinegar 1 cup (250ml) water 1 tablespoon cooking salt
¼ cup (60ml) olive oil 2 teaspoons sea salt flakes 1 Place potatoes in a large saucepan so they sit in a single layer. Add vinegar, the water and cooking salt; bring to the boil. Boil, partially covered, for 25 minutes or until potatoes are tender. Drain well.
2 Meanwhile, preheat oven to 220°C (200°C fan-forced). Transfer potatoes to a large oven tray lined with baking paper. Using a potato masher or fork, press potatoes until flattened slightly. Drizzle with oil.
3 Roast potatoes for 40 minutes or until golden and crisp. Sprinkle with salt flakes.
Not suitable to freeze or microwave.