Salt and Vinegar Potatoes

My salt and vinegar potatoes came about because I have this obsession with dipping chips and fried tatas into white vinegar. Look I know salt and vinegar carbs are not original or new but is it still yum? Fuck yeah.

You’re gonna need potatoes- floury ones!

INGREDIENTS

• 1kg floury/ starchy potatoes

• White vinegar

• Salt

• 1/4 - 1/3 cup of EVOO / duck fat or another oil of your choice (probs not sesame cause no)

• Thyme if you want or not whatevs legit it’s about the potatoes.

METHOD

What you want to do is get them all uniform In size, so they cook evenly, now I don’t like cutting my potatoes so I like cute little spuds.

Ok so you’re gonna par boil the potatoes so pop them into a pot with half vinegar and half water. Salt it so it taste like the waters of the Amalfi (where I would rather be right now) bring it up to a boil from cold.

Now I turn to a simmer this usually takes 15-20 minutes depending on the size of the spuds. But once a knife goes in clean with little resistance it’s done.

Place onto a lined baking tray and gently place pressure on them using a pot or something that will squash them (I think I used a mug here and I wasn’t gentle)

Once they a squashed you can freeze them if you want and cook them later (I do this and find they get crispier, it’s backed up by Heston so give it a go)

The reason for the smashing is we are increasing surface area so they get crispy crunchy and moorish.

Coat them in oil or fat add thyme and shove them into a 200C oven roast for 50-65 minutes turning them 20 minutes in and if you’re like me I move them around after that impatiently cause I want carbs every 5 or so minutes.