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Tam’s smashing salt and vinegar roast potatoes

Jazz up your crispy, golden spuds with this easy-to-follow salt and vinegar roast potato recipe. Each crunchy bite delivers amazing flavour.

salt and vinegar roast potatoes
Expert Tam head shot

“Who doesn’t love a crunchy, golden roast potato? These crispy spuds are always requested by my family at Christmas time. They really pack a punch, thanks to the addition of fragrant rosemary sea salt and sharp apple cider vinegar. I’ve used red washed potatoes because they hold their shape beautifully when cooked, but you can also use white washed or sebago potatoes if you prefer.”

- Tamara

Step 1 of 4

Peel & boil

Preheat your oven to 200°C/180°C fan-forced. Wash your potatoes and cut them into quarters using a sharp knife. Fill a large saucepan with six cups of water and one cup of apple cider vinegar. Add the potatoes and bring to the boil. Once it’s bubbling, reduce the heat and simmer for 10-15 minutes or until potatoes are tender. Make sure you watch the saucepan as overboiling will lead to mushy potatoes. They need to remain slightly firm. Drain your spuds well and allow to cool for 10 minutes to let them dry slightly.

 

Step 2 of 4

Salt up

While the potatoes are cooling, add finely chopped fresh rosemary and sea salt flakes to a bowl and stir to combine. Doesn’t it smell heavenly? Set aside when you’re finished.

 

Step 3 of 4

Toss & turn

Add your spuds to a large bowl and drizzle with oil. I like to use rice bran oil because it has a clean, neutral flavour and a high smoke point, so the vinegar flavour can really sing through and your potatoes get lovely and crisp, not burnt. Add ¾ of the salt mixture and toss until well coated.

 

Step 4 of 4

Roast away

Line a large oven tray with baking paper. Place potatoes in a single layer on the tray, ideally spaced a little apart so they have room to crisp up nicely. Roast for 30-35 minutes, turning halfway through cooking time, until they’re perfectly golden and crispy. Scatter with remaining salt mixture to serve. Voila!

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