Salt and vinegar roasted potatoes
- Serves 8
- 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.
Ingredients
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
Method
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.
Drain the potatoes well, then return to the pot and lightly shake to rough up the edges. Set aside.
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.
Bake for 35-45 minutes, turning occasionally, until the potatoes are crispy and a rich golden colour.
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.