Fluffy cubes of potatoes, lightly roasted and served with a sweet sour balsamic dip. These are like a bag of salt and vinegar chips but in potato form. But chips are potato so I guess I mean cubed potato form. Oh you know what I mean....let's just look another photo of these tasty potatoes!!!!
Today whilst I was cooking these potatoes I starting singing "potato, potahto", much to the kids amusement. Which in turn made me think about the movie 'Sleepless in Seatle'. But on further investigation I found that actually I was thinking of a scene from "When Harry meet Sally".....which all goes to show that if you are in a pub quiz with me, when it comes to movie soundtrack questions you should probably question anything I say 😉 At least I had the right actress!!!!!!
And for those of you who have no idea what I am talking about, I am talking.......
You like potato and I like potahto
You like tomato and I like tomahto
Potato, potahto, tomato, tomahto.
Let's call the whole thing off.
No?
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And none of that has anything to do with these potatoes!
These potatoes are a mix between a bag chips from the chippy and the Sunday soft roasted potato. They are lightly crispy and have the wonderful tang of vinegar and a sprinkles of sea salt. Delicious with the rosemary balsamic dip. Or eat them with ketchup, which is more often than not how my boys enjoy them. I give them ketchup and I get all the balsamic dip 🙂
The potatoes are boiling in a salted vinegar water, allowing them to absorb the flavour, then finished in the oven to give them colour and a bit of crunch.
Enjoy x
Get the Recipe
Salt and Vinegar Potato Cubes with Rosemary Balsamic Dip
Ingredients
- 2.2 lb potatoes
- 2 teaspoons salt
- 1 cup vinegar
- 2 tablespoons oil
- ½ cup balsamic vinegar
- 1 tablespoon sugar
- ¼ teaspoon chopped fresh rosemary
- sea salt to serve
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 1"/2.5cm and bring to the boil.
- Cook for the potatoes for 8 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
- Carefully 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.
Nutrition
Nutrition is per serving
Tina Jui | The Worktop says
Yum!! I love potatoes so you definitely got my attention with your collection of potato recipes! 😀
Claire McEwen says
We love potatoes too. I know they aren't 'cool' right now, but they are so versatile and taste amazing!
Thank you for popping by x
Kristi @ My SF Kitchen says
I don't know what looks more amazing, those yummy potatoes or that dip! <3 <3 <3
Claire McEwen says
Hehe, well it's a tough choice..... the potatoes are very versatile but the dip tastes like you went to a very expensive deli and bought it.
lol x
Nagi@RecipeTinEats says
BA HA HA!! That song goes through my head whenever I have cooking with tomatoes!!! Now it'll be when I'm cooking potatoes TOO!!! I adore your potato series Claire. Do you know, I actually have a potato cookbook? Somewhere...buried in my bookshelves. If I find it I'll send it to you. I don't need it. I have YOU!!! (PS Seriously very clever. I think this is a fab angle, people love potatoes) <3
Claire McEwen says
Hehe, it will be there when I cook tomatoes now!!!!!
Thank you, we love potatoes. They are up there with pasta for foods I don't think my family would survive without.
And thank you 🙂 my cookbook collection is still rather sad looking, but I know a potato book would get used ALOT!!!!! x
Jess @ whatjessicabakednext says
These crispy potato cubes look delicious! Love the sound of the rosemary balsamic dip!
Claire McEwen says
Thank you Jess. I love it enough to want to stick my finger in it....I don't but I want to 😉