Name: Salt and vinegar roast potatoes
Ingredients: 2kg Maris Piper potatoes (or another floury potato), cut into 3-4 cm chunks; 4 bay leaves; 10 garlic cloves, skin on; 60ml white wine vinegar; 200ml olive oil; 10g parsley, finely chopped; 15g dill, finely chopped; 20g chives, finely chopped; 1 red chilli, finely sliced; Fine and flaked sea salt; 90ml white wine vinegar; 2 tsp Maggi liquid seasoning, or Worcestershire sauce

Side

Serves 6

Prep 20 min

Cook 1hr 5 min

Simmering the potatoes in vinegar from the start does two things: it seasons them all the way through and helps them hold their shape when roasted. A little Maggi in the dressing pushes things into properly savoury territory - Worcestershire sauce works just as well if that's what you have. Dress them while they're still hot, and serve with the extra vinegar on the side. Some people (me!) will want a lot of it.

Ingredients

2kg	Maris Piper potatoes (or another floury potato), cut into 3-4 cm chunks
4	bay leaves
10	garlic cloves, skin on
60ml	white wine vinegar
200ml	olive oil
10g	parsley, finely chopped
15g	dill, finely chopped
20g	chives, finely chopped
1	red chilli, finely sliced
	Fine and flaked sea salt
VINEGAR DIPPING SAUCE
90ml	white wine vinegar
2 tsp	Maggi liquid seasoning, or Worcestershire sauce

Method

Place the potatoes, bay leaves, garlic and vinegar in a large pot with 4 tablespoons of fine sea salt. Cover with plenty of water and place on a high heat. Bring to the boil, reduce the heat to medium high and simmer for 20 minutes, until a knife goes through easily. Drain, shaking the colander gently to create craggy edges, and leave to steam dry for 10 minutes, then place in a large roasting tray. Set aside the garlic cloves and discard the bay leaves.
Preheat the oven to 230C.
Pour the olive oil over the potatoes, mix gently and roast for 45 minutes, stirring halfway through, and adding the garlic cloves in the last 10 minutes.
Mix the ingredients for the vinegar dipping sauce together in a bowl and drizzle half over the potatoes. Mix well, stir through the herbs and chilli and serve on the tray, or arrange on a platter, with the remaining vinegar dipping sauce on the side and sprinkled with some flaked sea salt.