Salt and vinegar crushed potatoes recipe
Get the best of both worlds with these crushed potatoes, with a super crispy exterior but unbelievably fluffy on the inside. What makes this even better is a generous helping of sea salt and vinegar, making this the ultimate savoury snack-turned side dish.
See method- Serves 6 as a side
- 15 mins to prepare and 1 hour to cook and 5 mins to cool
- 279 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1.5kg pack organic white potatoes, cut into 4cm pieces
- 3½ tbsp cider vinegar
- 4 tbsp sunflower oil
- 1½ tbsp flaky sea salt
- 10g fresh chives, snipped
Each serving contains
- Energy
- 1170kJ 279.0kcal
- Fat
- 11g
- Saturates
- 1g
- Salt
- 4.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 43.4gProtein 5.1gFibre 4.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Bring a large pan of cold salted water to the boil with 1 tbsp cider vinegar. Add the potatoes and simmer for 10-15 mins until just tender. Drain, shake lightly to fluff the potatoes, then leave to stand for 10 mins to cool and dry out.
- Pour the oil into a large roasting tin and put it in the oven for 5 mins to heat up. When hot, carefully tip in the cooled potatoes, using a metal spoon to baste them with the hot oil. Use a fork to firmly crush them in the middle, then roast for 50 mins, turning halfway and basting again, until golden and crispy. Leave to cool slightly for 5 mins, then toss with the salt and remaining vinegar. Scatter with the chives to serve.
- See more Potato recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
