Salt and Vinegar Potatoes

500g baby new potatoes
40ml olive oil
2-4 tsp apple cider vinegar
1-2 tsp kosher salt or sea salt flakes, table salt works as well

Boil the potatoes until fork tender. This will take about 10 minutes from when the water starts to boil.

Turn off the heat once cooked, strain the potatoes in a colander and place the colander over the saucepan to allow the potatoes to dry out. The potatoes can be left like this for up to 2 hours.

Preheat the oven to 200 degrees celsius (fan-forced).

Pour the oil onto a baking tray and place in the oven for 5 minutes to heat.

Crush the potatoes with your fingers or a fork if they are still hot. Do this gently as you really just want to gently squash them but keep them roughly whole with a few crumbly bits.

Remove the tray from the oven and gently tip the potatoes into the oil. Toss with a spoon to coat in oil.

Place the tray in the oven and bake for 20 minutes.

Remove the tray from the oven and turn the potatoes.

Return the tray to the oven and bake for another 10 minutes.

At the end of cooking, place the potatoes in a serving bowl and pour over the vinegar and sprinkle with salt. Use more or less vinegar and salt to taste.

Try this served with beef stew.