Roasted salt and vinegar crushed new potatoes

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A delicious take on the lip-smacking crisp/chip flavour using Go Local Food new potatoes

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Serves 4

750g small red or brown new potatoes
2 tbsp extra virgin olive oil
Black pepper
2 tbsp cider vinegar
1-2 tsp flaked sea salt, for sprinkling
2 tbsp flat-leaf parsley, chopped

1 Preheat the oven to 220C/425F/gas mark 7. Boil the potatoes in salted water until knife-tender. Drain. Put back in the pot to dry out a little. Tip on to a very large baking tray.

2 Using a tea towel gently crush each potato but leave them whole. Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are browned and crisp.

3 Remove from the oven and gently toss with the vinegar. When all of the vinegar has been absorbed, sprinkle with sea salt and parsley.
Jennifer Joyce, jenniferjoyce.co.uk

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