Salt and Vinegar Potatoes

Put your hands up if salt and vinegar potatoes were your favourite as a kid. They were always my number one choice when it came to chips. I’m also a fiend for roast potatoes, sooo I’ve combined the two together in this bangin’ recipe. Enjoy!

Makes one delicious bowl of chips

4 large potatoes (about 1kg) – I like Carismas most for this recipe, otherwise Desiree or Kipfler are also great
2 cups white vinegar
2 teaspoons sea salt
1 tablespoon extra virgin olive oil

1. Preheat your oven to 180 degrees Celsius fan forced
2. Cut the potato into about ½  cm thick rounds
3. Place the potatoes, vinegar and one teaspoon of salt in a large saucepan. Add in enough water to fully cover the potatoes. 
4. Pop the lid on and bring to the boil. Turn down to medium heat and cook until the potatoes become tender and you can poke through them with a fork – about 10-15 minutes.
5. Place the potatoes, salt, olive oil and 2 tablespoons of the cooking liquid in a large bowl. Toss well to combine.
6. Transfer the potatoes onto a lined baking tray and sprinkle over some extra salt. There might be some extra liquid on the tray – that’s fine, it’ll add to the flavour! Ensure the potato slices spread out evenly (you might need to use 2 trays).
7. Pop them into the oven to roast for about 25 minutes or until golden and crispy.
8. Serve them with the avo dip and enjoy!

P.S. one of my favourite ways to enjoy these is with some mashed up avocado as a dip (just mash together an avocado with some fresh lemon juice, pepper and a pinch of cayenne pepper). They’re also delicious as a side to barramundi, salmon, tempeh or chicken. So yum!