Salt and Vinegar Potato Cubes with Rosemary Balsamic Dip
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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- 1 kg potatoes
- 2 tsp salt
- 250 ml vinegar
- 2 tbsp oil
- 125 ml balsamic vinegar
- 1 tbsp raw sugar
- 1/4 tsp chopped fresh rosemary
- sea salt to serve
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.