Nigella Lawson’s Salt and Vinegar Potatoes is made with baby new potatoes, regular olive oil, raw unfiltered apple cider vinegar, and Maldon sea salt flakes. This easy Salt and Vinegar Potatoes recipe creates a delicious side dish that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients Needed:
- 500g baby new potatoes
- 3 tablespoons (45ml) regular olive oil
- 2½ teaspoons (12.5ml) raw, unfiltered apple cider vinegar (or to taste)
- 1½ teaspoons Maldon sea salt flakes (or to taste)
How To Make Salt And Vinegar Potatoes:
- Steam the potatoes: Steam 500g baby new potatoes until tender, around 20-30 minutes. Once cooked, remove from heat, pour off the water from the pan, and let the potatoes dry in the hot pan with the lid off.
- Preheat the oven: Heat the oven to 220ºC (200ºC Fan). Pour 3 tablespoons of olive oil into a shallow roasting tin and place it in the oven to heat for 5 minutes.
- Crush the potatoes: Lightly crush the potatoes using a fork. You want rough edges, so don’t crush them too much,just roughly halve them.
- Roast the potatoes: Carefully toss the crushed potatoes in the hot oil and roast for 20 minutes. Turn them over and roast for another 10 minutes until golden brown and crispy, especially around the edges.
- Season and serve: Remove from the oven, sprinkle with 2½ teaspoons of apple cider vinegar and 1½ teaspoons of Maldon sea salt flakes. Taste, and add more vinegar or salt if needed before serving.
Recipe Tips
- Steam potatoes properly: Make sure the potatoes are fully tender before roasting. This ensures they will be soft inside while crisping up perfectly on the outside.
- Crush gently: When crushing the potatoes, don’t mash them completely. Leave some larger pieces with rough edges, as this helps create crispy bits in the oven.
- Preheat the oil: Always heat the oil in the roasting tin before adding the potatoes. This step ensures they get an instant crisp when they hit the hot oil.
- Use the right vinegar: Apple cider vinegar gives a balanced tangy flavour, but you can adjust the amount to your taste. Start with the recipe amount and add more if needed.
- Turn the potatoes carefully: When flipping the potatoes halfway through roasting, handle them gently to keep the crispy edges intact while getting an even browning on all sides.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Salt and Vinegar Potatoes cool to room temperature first. Once cooled, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling, spread leftover Salt and Vinegar Potatoes in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To thaw, move them to the fridge overnight before reheating.
- To reheat leftover Salt and Vinegar Potatoes, spread the potatoes on a baking tray and warm them in a preheated oven at 180°C (160°C Fan) for 5 minutes until crispy again.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 650mg
- Total Carbohydrate: 33g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 3g
More Nigella Recipe:
- Nigella Mackerel Pate
- Nigella Chicken Shawarma
- Nigella Yorkshire Pudding
- Nigella Courgette Fritters
- Nigella Lawson Mushy Peas Recipe
Nigella Salt And Vinegar Potatoes
Description
Nigella Lawson’s Salt and Vinegar Potatoes is made with baby new potatoes, regular olive oil, raw unfiltered apple cider vinegar, and Maldon sea salt flakes. This easy Salt and Vinegar Potatoes recipe creates a delicious side dish that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
Instructions
- Steam the potatoes: Steam 500g baby new potatoes until tender, around 20-30 minutes. Once cooked, remove from heat, pour off the water from the pan, and let the potatoes dry in the hot pan with the lid off.
- Preheat the oven: Heat the oven to 220ºC (200ºC Fan). Pour 3 tablespoons of olive oil into a shallow roasting tin and place it in the oven to heat for 5 minutes.
- Crush the potatoes: Lightly crush the potatoes using a fork. You want rough edges, so don’t crush them too much,just roughly halve them.
- Roast the potatoes: Carefully toss the crushed potatoes in the hot oil and roast for 20 minutes. Turn them over and roast for another 10 minutes until golden brown and crispy, especially around the edges.
- Season and serve: Remove from the oven, sprinkle with 2½ teaspoons of apple cider vinegar and 1½ teaspoons of Maldon sea salt flakes. Taste, and add more vinegar or salt if needed before serving.
Notes
- Steam potatoes properly: Make sure the potatoes are fully tender before roasting. This ensures they will be soft inside while crisping up perfectly on the outside.
- Crush gently: When crushing the potatoes, don’t mash them completely. Leave some larger pieces with rough edges, as this helps create crispy bits in the oven.
- Preheat the oil: Always heat the oil in the roasting tin before adding the potatoes. This step ensures they get an instant crisp when they hit the hot oil.
- Use the right vinegar: Apple cider vinegar gives a balanced tangy flavour, but you can adjust the amount to your taste. Start with the recipe amount and add more if needed.
- Turn the potatoes carefully: When flipping the potatoes halfway through roasting, handle them gently to keep the crispy edges intact while getting an even browning on all sides.
Nigella Salt And Vinegar Potatoes