Salt and vine­gar po­ta­toes

SERVES 6 PREP AND COOK TIME 1 HOUR 10 MIN­UTES

The Australian Women's Weekly - - Whole Food -

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.

Salt and vine­gar po­ta­toes

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