June 18, 2018
Side Dishes, Vegetables, Potatoes ,
Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Herbs more
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"From one of our national supermarkets and their monthly magazine, October '17."
Preheat oven to 200C.
Combine vinegar, potatoes and 6 cups water in a large saucepan and bring to the boil, then reduce heat and simmer for 10 to 15 minutes or until potatoes are just tender and the drain well and cool for 10 minutes to dry slightly.
Meanwhile, combine rosemary and 2 teaspoons sea salt flakes in a small bowl and set aside.
Toss potatoes with oil and three-quarters of the salt mixture until well coated and place in a single layer on a large baking paper lined oven tray and roast for 30 to 35 minutes, turning halfway through cooking time, until golden and crisp.
Transfer to a warm serving bowl and scatter with remining salt mixture.
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