Ingredients

The following ingredients have 4 Servings
  • 2 kg (4lb) potatoes
  • 4 tbsp olive oil
  • 2-3 tsp flaky sea salt
  • 2-3 tbsp vinegar

Instruction

  • Start by peeling the potatoes with a sharp potato peeler. Cut each potato in half and then each half into 3-4 pieces.
  • Place the chopped potatoes in a large pot of cold, salted water. Set the pot over medium high heat and bring to a boil.
  • Cook until the potatoes are just tender then drain.
  • Allow the potatoes to steam dry in the colander for 10 minutes then shake to rough up the outside.
  • Preheat the oven to 220ºC/430ºF.
  • Heat a few tablespoons olive oil/fat in a large sheet pan, baking sheet or baking dish (I prefer using metal) for 10 minutes in the hot oven.
  • Carefully place potatoes into the hot oil then generously season with salt and sprinkle over a few teaspoons of vinegar.
  • Toss to coat, make sure they're in an single layer and then place in the oven and allow to bake for 30-40 minutes, turning half way through roasting, until the potatoes are golden brown and crisp. 
  • Remove the potatoes from the oven, season to taste and serve immediately.