Salt and Vinegar Roasted Potatoes
These potatoes are crispy on the outside and soft on the inside. They're delicious!
Servings: 6 people
Ingredients
- 6 red-skin potatoes, skin on, washed (approx 1.5 kg) Desiree or Pontiacs
- 1 L water
- 500 ml white vinegar
- 6 cloves garlic
- 3 sprigs thyme, rosemary or oregano
- 2 tbsp duck fat substitute with olive oil
- sea salt
- black pepper
Instructions
- Preheat the oven to 220 ℃ and line a tray with baking paper.
- Cut the potatoes into large chunks. I like to slice them in half lengthwise, and then twice across, depending on the size of the potato.
- Put the potatoes into a large saucepan with the water and the vinegar so that the potatoes are completely covered. If you need to add more liquid, just keep the proportions of 2 parts water to 1 part vinegar. Add 1 1/2 tbsp salt.
- Bring to the boil, then turn down to a simmer and cook for 15 minutes until the potatoes are soft when pierced with a knife.
- Drain the potatoes and shake them vigorously or rough them up a bit with a potato masher. This will allow the potatoes to crisp up more when roasting.
- Add the duck fat to the baking tray and pop in the oven for 5 minutes so that the fat heats up.
- Meanwhile, add the chopped herbs and crushed garlic to the potatoes and shake them about.
- Remove the tray from the oven and add the potatoes, taking care not to splash any of the hot fat on yourself. Coat the potatoes with the duck fat, then return the tray to the oven. Turn the temperature down to 200 ℃.
- Give the potatoes a little shake halfway through cooking.
- Roast the potatoes for about 45 minutes until crispy and golden. Season with salt and pepper and serve immediately.
Notes
If you're not ready to serve the potatoes immediately, keep them warm on the tray in the oven at 60 ℃.