SALT & VINEGAR ROAST SMASHED POTATOES

SERVES: 4

METHOD

1. Preheat oven to 220°C (200°C fan-forced) or see air fryer instructions below**. Lightly grease a non-stick baking tray.

2. Bring a large pot of water and vinegar to the boil. Add potatoes, bring back to boil and cook for 20 minutes or until very tender. Drain. Place hot drained potatoes on a non-stick baking tray lightly sprayed with olive oil. Using the back of a wooden spoon crush potatoes and spray with olive oil.

3. In a small bowl combine salt and vinegar powder together, stirring to combine. Add half the mixture to the potatoes. Place crushed potatoes in preheated oven and cook for 50 minutes or until golden and crispy, turning halfway through cooking. Remove from oven and allow to cool slightly.

4. To serve, place potatoes on a serving dish and season with extra salt and vinegar mixture.

*NOTES – vinegar powder is available from the Melbourne Food Ingredient Depo https://www.melbournefooddepot.com/ If unavailable, drizzle 2 tablespoons malt or cider vinegar over smashed potatoes before serving.

**Air fryer- Preheat air fryer to 200°C for 5 minutes. Remove basket and spray lightly with oil. Spray potatoes with oil on both sides and place . of the crushed potatoes into the basket. Cook in preheated air fryer for 20 minutes or until golden and crispy. Repeat process with remaining crushed potatoes.

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