We’ve seen these many times on social media and yesterday someone else’s pic inspired us to make them. Likewise we hope we inspire a few others to try Nigella’s salt and vinegar potatoes, they’re as good as they sound!
Salt and vinegar potatoes – serves 2
- 500g baby new potatoes
- 3 tbsp olive oil
- 2 ½ tsp raw unfiltered apple cider vinegar, or to taste
- sea salt flakes, to taste
Steam the potatoes until tender, about 20 minutes. Then allow to dry in the steamer basket over the empty pan, uncovered.
Preheat the oven to 220C/200C fan.
Pour the oil into a small shallow roasting tin and heat for 5 minutes in the oven.
Tip the potatoes out onto a board and crush with a fork. They should be roughly broken in two but with plenty of crumbly bits.
Toss the potatoes gently in the hot oil, then cook for 20 minutes, give them a turn and return to the oven for 10 minutes more, or until browned and crunchy.
Transfer to a serving bowl and sprinkle with the salt and vinegar.
(Original recipe from At My Table by Nigella Lawson, Chatto & Windus, 2017.)
Jono & Jules do food & wine 
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