Salt and vinegar potatoes from At My Table: A Celebration of Home Cooking (page 127) by Nigella Lawson

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Accompaniments: Polenta-fried fish with minted pea purée

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PennyG on August 05, 2024

    This was delicious! I also found they needed extra time in the oven to brown. Good technique; can definitely vary the flavors (flavored salts & vinegars).

  • averythingcooks on September 10, 2021

    I made these with fingerlings from the garden and did do the steam/smash steps ahead of time (which does not seem to affect the final product), These are crispy little guys with a good punch of flavour from the cider vinegar but our consensus was that we liked Alison Roman's version (Nothing Fancy) better than this one.

  • Ro_ on February 22, 2020

    I bought potatoes that could be microwaved in the bag, so did that to replace the initial steam then transferred to the oven and followed the instructions for the rest. I didn't crush them much, but they still came out nicely. I went quite gentle on the cider vinegar, next time I'd add more.

  • embk27 on October 13, 2018

    These are delicious - I found they needed 45 minutes to be properly browned.

  • southerncooker on April 26, 2018

    I made a recipe and a half of this and the three of us devoured them. Delicious. Great side to go with fish.

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