Roasted Salt and Vinegar New Potatoes

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READY IN: 40mins
Recipe by Rachel Savage

From the Guardian newspaper, a bit like British salt and vinegar crisps (chips) and an excellent side dish

Ingredients Nutrition

Directions

  1. Preheat the oven to 220C.
  2. Boil potatoes until they are tender. Drain and put back in the pot to dry off.
  3. Tip potatoes out onto a baking sheet. Crush the potatoes with a paper towel or kitchen towel leaving them squashed but whole.
  4. Drizzle with olive oil.
  5. Bake 20-25 minutes.
  6. Remove from oven and toss with the vinegar until it has been absorbed. Sprinkle with the salt. Serve warm.

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