Salt and Vinegar Crispy Potatoes
A quick, crispy French Fry alternative adapted from Nigella Lawson. Using small potatoes with the skins on, this easy side dish will complement fried or baked fish or hamburgers or hot dogs. Sprinkle the potatoes with vinegar and salt to give them that chip wagon taste. Bring on the ketchup!
Here are more ideas for unique Side Dishes you'll love.
Serves 2
Time: 30-40 minutes
Ingredients
1 cup or 500 grams baby new potatoes
2-3 tablespoons olive oil or more, as needed
Apple cider vinegar, or other vinegar according to taste
Salt, crystal or ground of any type, according to taste
Method
Steam or boil the baby new potatoes until tender ( 10-15 minutes). If you are boiling the potatoes, pour off the cooking water and let the potatoes dry in the pan. If steaming, pour off the water and sit the perforated pan on top of the empty, hot pan with the lid off to dry the potatoes. You can cook the potatoes a couple of hours in advance, but do not refrigerate them.
Preheat the oven to 425ºF.
Pour the oil into a small, shallow roasting pan and heat it in the oven for 5 minutes.
Tip the cooked potatoes out onto a plate, and crush them slightly with a fork - not too thoroughly. You want some of them crumbling into small pieces, but more-or-less halving them, leaving rough edges, which will crisp and brown in the oven.
Take the pan out of the oven. Carefully put the potatoes onto the oiled pan and roast for 15-20 minutes. Turn them and cook for a further 5-10 minutes until they are deep golden brown in parts and the rough edges are crisp; the smaller pieces will be dark and crunchy.
Remove the potatoes to a serving dish and sprinkle them with vinegar and salt, Adjust according to your taste.
A quick, crispy French Fry alternative adapted from Nigella Lawson. Using small potatoes with the skins on, this easy side dish will complement fried or baked fish or hamburgers or hot dogs. Sprinkle the potatoes with vinegar and salt to give them that chip wagon taste. Bring on the ketchup!
Here are more ideas for unique Side Dishes you'll love.
Serves 2
Time: 30-40 minutes
Ingredients
1 cup or 500 grams baby new potatoes
2-3 tablespoons olive oil or more, as needed
Apple cider vinegar, or other vinegar according to taste
Salt, crystal or ground of any type, according to taste
Method
Steam or boil the baby new potatoes until tender ( 10-15 minutes). If you are boiling the potatoes, pour off the cooking water and let the potatoes dry in the pan. If steaming, pour off the water and sit the perforated pan on top of the empty, hot pan with the lid off to dry the potatoes. You can cook the potatoes a couple of hours in advance, but do not refrigerate them.
Preheat the oven to 425ºF.
Pour the oil into a small, shallow roasting pan and heat it in the oven for 5 minutes.
Tip the cooked potatoes out onto a plate, and crush them slightly with a fork - not too thoroughly. You want some of them crumbling into small pieces, but more-or-less halving them, leaving rough edges, which will crisp and brown in the oven.
Take the pan out of the oven. Carefully put the potatoes onto the oiled pan and roast for 15-20 minutes. Turn them and cook for a further 5-10 minutes until they are deep golden brown in parts and the rough edges are crisp; the smaller pieces will be dark and crunchy.
Remove the potatoes to a serving dish and sprinkle them with vinegar and salt, Adjust according to your taste.