Everyone loves salt and vinegar chips, right? So imagine just how good Nigella’s salt and vinegar spuds must be! Better yet, she tells us how to make them – and I have to say – it’s both easy and well, cheap as chips. *boom*
When the humble potato gets FANCY
Nigella’s winning potato dish doesn’t use any obscure ingredients – you’ll find them all in your pantry. The magic lies in the method of cooking them combined with the flavours that give it that “I’ll just go back for seconds” edge.
Nigella is so proud of her potato dish, the domestic goddess featured them on her Instagram feed, along with the caption “While not officially Recipe of The Day, I have to share my Salt&Vinegar Potatoes with you… I feel that should be celebrated!”
And celebrate the humble potato we will, Nigella!
Want to try these tantalizingly good potatoes for yourself? Follow the recipe below!
[mc_block_title custom_title=”Nigella’s Salt and Vinegar Potatoes”]
Serves: 2
Ingredients
- 500g baby new potatoes
- 3 tablespoons regular olive oil
- 2½ teaspoons raw unfiltered apple cider vinegar (or to taste)
- 1½ teaspoons sea salt flakes (or to taste)
Method
- Steam the baby new potatoes until tender for around 20 to 30 minutes. When cooked, turn off the heat, pour off the water from the pan below the steam pan, then set the perforated pan on top of the empty, hot pan with the lid off to dry the potatoes. If it makes your life easier, you can steam the potatoes a couple of hours in advance as it would be fine roasting them once they’re cooled, so long as they haven’t been in the fridge.
- Preheat the oven to 220ºC then pour the oil into a small, shallow roasting tin and heat the pan of oil in the oven for 5 minutes.
- Tip the potatoes out onto a plate, and crush with a fork, but not too roughly. You want some of them crumbling into small pieces but mostly think of more-or-less halving, leaving rough edges, the better to crisp and brown in the oven.
- Take the tin out of the oven, carefully turn the potatoes in the oil and then roast for 20 minutes. Then turn them and cook for a further 10 minutes until they are deep golden brown in parts and the rough edges are crisp; the smaller pieces will be dark and crunchy.
- Move to a serving bowl and sprinkle with a LITTLE vinegar and salt, then taste one of the potatoes to see if you need to add more of either.
Recipe Notes: The potatoes can be steamed up to 2 hours ahead (very handy!) and left at room temperature. Refrigerate leftovers for up to 5 days and eat cold.
