Twice Cooked Salt & Vinegar Roast Potatoes
This simple recipe combines the classic roast potato with the popular potato chip flavour to create a mouth-watering side dish. Apple cider vinegar creates a subtle vinegar flavour which everyone will enjoy.
- 1kg roasting potatoes
- 1 cup + 2 Tbsp Chantal Organics Apple Cider Vinegar
- 1/4 cup Chantal Organics Extra Virgin Olive Oil
- 2 tsp Chantal Organics Sea Salt Flake
- Black pepper, freshly ground to taste
Preheat the oven to 180ºC fan bake.
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.
Bring potatoes to the boil, then simmer until soft and almost falling apart - approximately 25 minutes. Drain well and leave to cool.
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.
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.
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.
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