As a child my favorite snack food was Herr's Salt and Vinegar potato chips. I could demolish Jumbo size bags of these chips in one sitting. I used to let the chip sit on my tongue and then push it up to crush it against the roof of my mouth, enjoying the prickle that the vinegary chip would make in the back of my throat. Just thinking about those chips, the back of my tongue prickles and salivates.
While I will forever love a fluffy, whipped pile of American mashed potatoes, I have embraced the British tradition of roasting potatoes to serve at the side of their roast meats. The key to the English way of roasting potatoes is to par-boil the spud enough that when drained and beaten up a bit, a fluffy exterior appears, which when oiled and roasted, becomes really really crispy. You'll hopefully see this in the pictures below.
One day in the midst of roasting a pan of potatoes, I thought, fuck it, let's see what happens when I toss the potatoes with vinegar every time I give them a flip. So about three times, whenever I gave the spuds a flip for even roasting, I would sprinkle vinegar over them. If I noticed they were getting a bit soggy, I would up the temp a bit. At the end Voilà, a mash-up (pun intended) of two of my favorite potato incarnations. Highly recommended for your next Sunday Roast.
Vinegar Roasted Potatoes
- 10-12 medium to large potatoes (if you're making for 4 people, half that if for 2)
- 1 tablespoon goose or duck fat (if you don't have just use 2-3 tablespoons of canola oil)
- 1/2 cup of Apple Cider Vinegar
Peel and dice your potatoes into large chunks. Place in a large pot, add 1-2 tablespoons of salt and cover with water. Bring to a boil and boil for about 10 minutes. Drain your potatoes and then shake them around the colander until the outside is beaten up a bit. You can even take a spoon to them if you want to really give them a beating. This makes a fluffy exterior which will make for crispiness.
Pre-heat the oven to 175C. Place potatoes in a roasting dish and toss in your fat or oil. Sprinkle with 1-2 tablespoons of vinegar. Let roast for 8-10 minutes. Remove pan, toss your potatoes and sprinkle with more vinegar. Do this 2-3 more time or until your potatoes are golden brown.