Salt & Vinegar Roast Potatoes
You'll love our tasty twist on the classic roasties recipe! These Salt & Vinegar Roast Potatoes are out of the oven and on plates in less than an hour.
Ingredients
- 1 kilograms red potatoes, quartered
- 1 cup unfiltered organic apple cider vinegar
- 2 sprigs rosemary, finely chopped
- 2 tablespoons rice bran oil
- 2 teaspoons sea salt flakes
- 1 kilograms red potatoes, quartered
- 1 cup unfiltered organic apple cider vinegar
- 2 sprigs rosemary, finely chopped
- 2 tablespoons rice bran oil
- 2 teaspoons sea salt flakes
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 6Combine vinegar, potatoes and 6 cups of water in a large saucepan. Bring it to the boil, then reduce heat and simmer for 10-15 minutes or until potatoes are tender. Drain well and cool for 10 minutes to dry slightly.
- Step 3 of 6Meanwhile, combine rosemary and 2 tsp of sea salt flakes in a small bowl and set aside.
- Step 4 of 6Toss potatoes with oil and three-quarters of the salt mixture until well coated.
- Step 5 of 6Place in a single layer on a large baking paper lined oven tray. Roast for 30-35 minutes, turning halfway through cooking time, until golden and crisp.
- Step 6 of 6Transfer to a warm serving bowl and scatter with remaining salt mixture to serve.
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 6Combine vinegar, potatoes and 6 cups of water in a large saucepan. Bring it to the boil, then reduce heat and simmer for 10-15 minutes or until potatoes are tender. Drain well and cool for 10 minutes to dry slightly.
- Step 3 of 6Meanwhile, combine rosemary and 2 tsp of sea salt flakes in a small bowl and set aside.
- Step 4 of 6Toss potatoes with oil and three-quarters of the salt mixture until well coated.
- Step 5 of 6Place in a single layer on a large baking paper lined oven tray. Roast for 30-35 minutes, turning halfway through cooking time, until golden and crisp.
- Step 6 of 6Transfer to a warm serving bowl and scatter with remaining salt mixture to serve.
Nutrition per serving
1157 Kilojoules
Protein6 grams
Fat10 grams
Carbs40 grams
Sugars2 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 6Combine vinegar, potatoes and 6 cups of water in a large saucepan. Bring it to the boil, then reduce heat and simmer for 10-15 minutes or until potatoes are tender. Drain well and cool for 10 minutes to dry slightly.
- Step 3 of 6Meanwhile, combine rosemary and 2 tsp of sea salt flakes in a small bowl and set aside.
- Step 4 of 6Toss potatoes with oil and three-quarters of the salt mixture until well coated.
- Step 5 of 6Place in a single layer on a large baking paper lined oven tray. Roast for 30-35 minutes, turning halfway through cooking time, until golden and crisp.
- Step 6 of 6Transfer to a warm serving bowl and scatter with remaining salt mixture to serve.