Salt & Vinegar Roast Potatoes: Difference between revisions
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime=10 min | |PrepTime=10 min | ||
|CookTime= | |CookTime=30 min @ 425° | ||
|Source=[https://www.delish.com/uk/cooking/recipes/a42240623/salt-vinegar-roast-potatoes/ Delish.com] | |Source=[https://www.delish.com/uk/cooking/recipes/a42240623/salt-vinegar-roast-potatoes/ Delish.com] | ||
|Yield=4 servings | |Yield=4 servings | ||
| Line 26: | Line 26: | ||
Onto a chopping board, tip the potatoes and crush slightly with the back of a spatula. You want some rough edges, so they crisp up in the oven. | Onto a chopping board, tip the potatoes and crush slightly with the back of a spatula. You want some rough edges, so they crisp up in the oven. | ||
Carefully spoon the potatoes on to the baking tray into an even layer, ensuring they are covered in oil. Sprinkle over the sea salt and roast for | Carefully spoon the potatoes on to the baking tray into an even layer, ensuring they are covered in oil. Sprinkle over the sea salt and roast for 15 minutes. Remove from the oven and turn the potatoes over. Add the remaining sprigs of rosemary and the garlic bulb, cut side down, to the baking tray. Roast for a further 10 minutes. Remove from oven, pour over the vinegar, and roast for five minutes more. | ||
Remove from oven, season with more sea salt and serve! | Remove from oven, season with more sea salt and serve! | ||
Latest revision as of 04:10, 7 May 2023
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 30 min @ 425° |
| Source | Delish.com |
| Yield / serves | 4 servings |
| Rating | Very good |
Based on Nigella Lawson's recipe.
Ingredients
- 1 lb new potatoes
- 4 sprigs rosemary
- 1 T olive oil
- 1 t sea salt, plus more for seasoning
- 1/2 garlic bulb, cut in half
- 1 T balsamic or cider vinegar
Preparation
Pre-heat a large baking tray in the oven at 425°.
Place the potatoes in a pan of cold salted water with a sprig of rosemary. Bring to the boil and simmer for 8 minutes. Drain and leave to cool slightly. Discard the rosemary.
Meanwhile, add the oil to the baking tray and place back in the oven for 5 minutes, until almost smoking.
Onto a chopping board, tip the potatoes and crush slightly with the back of a spatula. You want some rough edges, so they crisp up in the oven.
Carefully spoon the potatoes on to the baking tray into an even layer, ensuring they are covered in oil. Sprinkle over the sea salt and roast for 15 minutes. Remove from the oven and turn the potatoes over. Add the remaining sprigs of rosemary and the garlic bulb, cut side down, to the baking tray. Roast for a further 10 minutes. Remove from oven, pour over the vinegar, and roast for five minutes more.
Remove from oven, season with more sea salt and serve!
