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Salt and vinegar roasted potatoes

Serves   8
Prep time: 10 mins
Cooking time: 1 hour

Roast potatoes are the star of any roast meal, and these crispy morsels are no different. Combined with the classic combination of salt and vinegar, these humble roasties are a show-stopping addition to any cook’s collection. 

Roast potatoes




  • 1.5kg Pams agria potatoes, peeled
  • ½ cup Pams malt vinegar, plus extra for finishing
  • Pams olive oil  
  • 2 sprigs fresh rosemary
  • Sea salt flakes 




  1. Preheat your oven to 210 degrees celsius fan bake. Cut the potatoes into large chunks, then add to a large pot of salted cold water. Pour the malt vinegar into the water, then bring to a boil and cook until the potatoes are just tender when tested with a knife. 
  2. Drain the potatoes well, then return to the pot and lightly shake to rough up the edges. Set aside. 
  3. Drizzle a generous amount of olive in a roasting dish, and place into the oven to heat up for 4-5 minutes. Carefully transfer the potatoes to the heated dish, then turn to coat in oil. Nestle the rosemary sprigs in between the potatoes.  
  4. Bake for 35-45 minutes, turning occasionally, until the potatoes are crispy and a rich golden colour. 
  5. Transfer to a plate or serving bowl, then sprinkle with malt vinegar and season with sea salt flakes. 

Skill level: easy

Chef’s tip:

Serve these beautifully crispy roast potatoes alongside your favourite roast meal, or with a fresh salad and grilled chicken for a weeknight meal.