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
- 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
of the reference intake
- 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.
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.
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