AuthordanieldiverA go to side dish for me. I love these potatoes they have an intense salt and vinegar flavour like a packet of good crisp. I make these most often not as a side dish but as dinner itself. A much easier alternative to chips. Intensely salty vinegary crispy roast potatoes.
[cooked-sharing]
Preheat the oven to 220°°C. Using a rolling pin bash the potatoes in the bag they come in until broken into pieces.
Add the oil to a large roasting tin and dump in the smashed potatoes. Give the tin a good shake to get the potatoes coated in the oil. Then roast in the oven for 45 minutes, until golden and edges are darkened and crispy.
Tip the potatoes out onto a plate and generously add the salt and vinegar, tasting as you do to get them to get the salt and vinegar levels to your taste. Serve immediately.
Ingredients
Directions
Preheat the oven to 220°°C. Using a rolling pin bash the potatoes in the bag they come in until broken into pieces.
Add the oil to a large roasting tin and dump in the smashed potatoes. Give the tin a good shake to get the potatoes coated in the oil. Then roast in the oven for 45 minutes, until golden and edges are darkened and crispy.
Tip the potatoes out onto a plate and generously add the salt and vinegar, tasting as you do to get them to get the salt and vinegar levels to your taste. Serve immediately.