This is a bit of a riff on my favorite flavor of potato chip. Sweet baby potatoes are steamed, and then squished lightly with a fork before being roasted in a little olive oil in a hot oven. The rough edges get bronzed and crisped and the minute these babies are out of the oven, I douse them in good quality apple cider vinegar and sea salt flakes.
Technique tip: Add the salt and vinegar slowly, tasting as you go. If it makes your life easier, you can steam the potatoes a couple of hours in advance as it would be fine roasting them once they're cooled, so long as they haven't been in the fridge.
- 1 pound baby white potatoes
- 3 tablespoons olive oil
- 2½ teaspoons raw unfiltered apple cider vinegar, or to taste
- 1½ teaspoons sea salt flakes or kosher salt, or to taste
1. Steam the potatoes until tender (this takes 20–30 minutes). When cooked, turn off the heat, pour off the water from the saucepan below the steam pan, and then sit the perforated pan on top of the empty, hot saucepan with the lid off to dry the potatoes.
2. Preheat the oven to 425°F. Pour the oil into a small, shallow roasting pan and heat it in the oven for 5 minutes.
3. Tip the potatoes out onto a plate, and crush with a fork, but not too thoroughly. You want some of them crumbling into small pieces, but mostly think of more-or- less halving, leaving rough edges, the better to crisp and brown in the oven.
4. Take the roasting pan out of the oven, carefully turn the potatoes in the oil, and then roast for 20 minutes, then turn them and cook for a further 10 minutes until they are a deep golden brown in parts and the rough edges are crisp; the smaller pieces will be dark and crunchy.
5. Remove potatoes to a serving bowl and sprinkle with vinegar and salt, then taste one of the potatoes to see if you need to add more of either.
Excerpted from At My Table: A Celebration of Home Cooking by Nigella Lawson. Copyright © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved.
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