Roast Poatatoes in Sea Salt and Balsamic Vinegar

[Guest guest]

These are delicious !!! Very simple but really good. Cripsy, crunchy

potatoes with a hint of balsamic. I've already made them a few times.

 

 

Roast Poatatoes in Sea Salt and Balsamic Vinegar

Source: " Veggie Chic " by Rose Elliot

 

 

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Preparation: 15 minutes

Cooking: 45 minutes

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1 kg (2 Ib) potatoes, peeled and cut into 13 mm (1/2 inch) chunks

rapeseed -OR- groundnut oil for roasting (I used olive)

salt

balsamic vinegar

 

 

1. Put the potatoes into a saucepan, cover with water and bring to the

boil, then reduce the heat and simmer for 7 minutes.

 

2 Pour 5 mm (1/4 inch) of oil into a roasting tin large enough to hold

the potatoes in a single layer, and put into a preheated oven, 200 C

(400 F), Gas Mark 6, until smoking hot,

 

3. Drain the potatoes and put them back into the saucepan, then put

the lid on the pan and shake to roughen the outsides and make them

cook more crisply.

 

4. Tip the potatoes into the hot oil and turn them with a large spoon

so that the oil covers them all over. Roast for about 35 minutes, or

until the potatoes are golden and crisp, turning them over when the

undersides are done.

 

5. Using a draining spoon, transfer the potatoes to a warm serving

dish. Sprinkle generously with salt, drizzle with balsamic vinegar and

serve.

 

 

Serves 4.