Nigella Salt And Vinegar Potatoes use baby new potatoes, regular olive oil, raw apple cider vinegar, and Maldon sea salt flakes. It takes 20-30 minutes to cook, then 35 minutes to roast, serving 4.
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🧡 Why You’ll Love This Salt And Vinegar Potatoes Recipe:
- Bold Flavor Fusion: It combines the fresh crunch of runner beans with the rich tanginess of chutney spices.
- Versatile Pairing: Perfect alongside meats, cheeses, or as a zesty condiment for sandwiches and wraps.
- Easy Homemade Goodness: Simple ingredients and quick preparation for a homemade taste without the fuss.
❓ What Is Nigella Salt And Vinegar Potatoes Recipe?
Nigella Salt And Vinegar Potatoes are made with baby new potatoes, olive oil, apple cider vinegar, and Maldon sea salt flakes. The potatoes are steamed, crushed, then roasted until golden and crispy.
🥔 Nigella Salt And Vinegar Potatoes Ingredients
- 500 grams baby new potatoes
- 3 x 15ml tablespoons regular olive oil
- 2½ teaspoons raw unfiltered apple cider vinegar (or to taste)
- 1½ teaspoons Maldon sea salt flakes (or to taste)
🍟 How To Make Nigella Salt And Vinegar Potatoes
- Cook baby new potatoes until tender, about 20-30 minutes. Remove from heat and let them dry in the steam pan.
- Heat the oven to 220ºC/200ºC Fan/425ºF. Pour oil into a roasting tin and heat in the oven for 5 minutes.
- Transfer the steamed potatoes to a plate and lightly crush them with a fork. Keep some pieces rough for crispiness.
- Take the hot tin out of the oven, toss the potatoes in the oil, and roast for 20 minutes. Turn them and roast for another 10 minutes until golden brown and crispy.
- Transfer the roasted potatoes to a serving bowl. Sprinkle with vinegar and salt to taste.
- Taste a potato to adjust seasoning if needed. Serve warm.
💭 Recipe Tips
- Steam Just Right: Ensure potatoes are cooked until tender but not mushy for the best texture.
- Hot Oil Trick: Preheat the oil in the roasting tin before adding the potatoes for extra crispiness.
- Crush Lightly: Don’t over-mash the potatoes; leave some pieces rough to achieve crispy edges.
🥘 What To Serve With Salt And Vinegar Potatoes?
Serve Salt And Vinegar Potatoes with Chicken Shawarma, Sardine Pasta, Lamb Ragu, Chicken And Chorizo Tray Bake, Chicken Tray Bake,Mackerel Pasta, Cottage Pie, Sausage Rolls, Chicken Barley, or Eggs In Purgatory for a satisfying meal.
🎚 How To Store Leftovers Salt And Vinegar Potatoes?
- In the fridge: Store leftovers salt and vinegar potatoes in an airtight container for 3 days.
- In the freezer: Store leftovers salt and vinegar potatoes in a freezer-safe bag or container for 1 month.
🥵 How To Reheat Leftovers Salt And Vinegar Potatoes?
- In the oven: Reheat leftovers salt and vinegar potatoes for 7 minutes at 350ºF.
- In the microwave: Microwave leftovers salt and vinegar potatoes on high for 2-3 minutes.
- On the stove: Heat leftovers salt and vinegar potatoes in a pan over medium heat, stirring occasionally, for 4 minutes.
- In the air-fryer: Reheat leftovers salt and vinegar potatoes in the air-fry for 3 minutes at 350ºF.
FAQ’S:
Why Should I Let The Potatoes Dry In The Steam Pan After Cooking?
Drying the potatoes in the steam pan after cooking helps to remove excess moisture, allowing them to develop a crispy exterior when roasted.
Why Should I Use Regular Olive Oil Instead Of Extra Virgin Olive Oil?
Regular olive oil has a higher smoke point than extra virgin olive oil, making it more suitable for roasting at high temperatures without burning.
What Should I Do If The Potatoes Are Not Crispy Enough After Roasting?
If the potatoes are not crispy enough after the recommended roasting time, you can increase the roasting time slightly or turn up the oven temperature for a few more minutes, checking frequently.
How Do I Prevent The Potatoes From Becoming Too Oily?
To prevent the potatoes from becoming too oily, ensure you use just enough oil to coat them evenly before roasting. Avoid adding excess oil beyond what is necessary for crisping.
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Nigella Salt And Vinegar Potatoes Nutrition Facts
- Calories :150
- Total Fat: 9.6g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated Fat: 2.3g
- Monounsaturated Fat: 5.3g
- Cholesterol: 0mg
- Sodium: 148mg
- Total Carbohydrates: 15g
- Dietary Fiber: 0.9g
- Sugars: 0.1g
- Protein: 1.8g
- Calcium: 5.9mg
- Iron: 0.4mg
- Potassium: 337mg
- Caffeine: 0mg
Nigella Salt And Vinegar Potatoes
Description
Nigella Salt And Vinegar Potatoes use baby new potatoes, regular olive oil, raw apple cider vinegar, and Maldon sea salt flakes. It takes 20-30 minutes to cook, then 35 minutes to roast, serving 4.
Ingredients
Instructions
- Cook baby new potatoes until tender, about 20-30 minutes. Remove from heat and let them dry in the steam pan.
- Heat the oven to 220ºC/200ºC Fan/425ºF. Pour oil into a roasting tin and heat in the oven for 5 minutes.
- Transfer the steamed potatoes to a plate and lightly crush them with a fork. Keep some pieces rough for crispiness.
- Take the hot tin out of the oven, toss the potatoes in the oil, and roast for 20 minutes. Turn them and roast for another 10 minutes until golden brown and crispy.
- Transfer the roasted potatoes to a serving bowl. Sprinkle with vinegar and salt to taste.
- Taste a potato to adjust seasoning if needed. Serve warm.
Notes
- Steam Just Right: Ensure potatoes are cooked until tender but not mushy for the best texture.
Hot Oil Trick: Preheat the oil in the roasting tin before adding the potatoes for extra crispiness.
Crush Lightly: Don’t over-mash the potatoes; leave some pieces rough to achieve crispy edges.