Salt and Vinegar Potato Cubes with Rosemary Balsamic Dip
User Reviews
5.0
9 reviews
Excellent
Salt and Vinegar Potato Cubes with Rosemary Balsamic Dip
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These potatoes are a mix between a bag chips from the chippy and the Sunday roast potato. They are lightly crispy and have the wonderful tang of vinegar and a sprinkles of sea salt. Delicious with the rosemary balsamic dip
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Ingredients
- 1 kg potatoes
- 2 teaspoon salt
- 250 ml vinegar
- 2 tablespoon oil
- 125 ml balsamic vinegar
- 1 tablespoon raw sugar
- ¼ teaspoon chopped fresh rosemary
- sea salt to serve
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Instructions
- Pre-heat the oven to 230ºC/Gas mark 8.
- Place a large roasting tin into the oven to get really hot.
- Chop the potatoes into small 1.5cm cubes.
- Add these to a large saucepan, sprinkle over the salt and pour over the vinegar.
- Top up with boiling water until the potatoes are covered by about 2cc and bring to the boil.
- Cook for the potatoes for 10 minutes. Whilst the potatoes are cooking add the oil to the roasting tin and place it back in the oven to get hot.
- Drain the potatoes and spread them out on some kitchen paper in a single layer to steam dry
- Tip the dried potatoes into the hot oil and give them a good shake to coat them.
- Roast on the top shelf of the oven for 35 minutes until crisp.
- Whilst the potatoes are roasting make the balsamic syrup.
- Tip the balsamic vinegar, sugar and rosemary into a small saucepan and bring to a simmer, cook slowly until the vinegar has reduced by about half and is thick and glossy.
- Pour the mixture through a sieve to remove the rosemary (or just tip the pan really carefully, holding the rosemary back with a spoon!)
- Serve the potatoes immediately sprinkled with some extra sea salt.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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