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90 • minutes
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4-6 • serves
difficulty icon
Not too hard!

Twice Cooked Salt & Vinegar Roast Potatoes

5/5 (2)

Ingredients

  • tick1kg roasting potatoes
  • tick1 cup + 2 Tbsp Chantal Organics Apple Cider Vinegar
  • tick1/4 cup Chantal Organics Extra Virgin Olive Oil
  • tick2 tsp Chantal Organics Sea Salt Flake
  • tickBlack pepper, freshly ground to taste

instructions

  • Step 1.

    Preheat the oven to 180ºC fan bake.

  • Step 2.

    Scrub the potatoes and cut into bite sized chunks. Place potatoes in a large pan with 1 cup of apple cider vinegar, 1 tsp salt and cover with cold water.

  • Step 3.

    Bring potatoes to the boil, then simmer until soft and almost falling apart - approximately 25 minutes. Drain well and leave to cool.

  • Step 4.

    Place the olive oil in a baking tray large enough to hold the potatoes in a single layer and place it in the centre of the oven to heat for 5 to 10 minutes.

  • Step 5.

    Add the potatoes to the hot oil and toss to coat. Return to the oven for 45 minutes to 1 hour, carefully turning the potatoes every 20 minutes until crispy and golden.

  • Step 6.

    Drizzle the hot potatoes with the remaining 2 Tbsp of apple cider vinegar, sprinkle with sea salt and freshly ground black pepper and serve warm.

Chantal Organics Products used

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Extra Virgin Olive Oil
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Sea Salt Flakes
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Apple Cider Vinegar

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