Salt and vinegar crispy potatoes

• 1kg potatoes, peeled and cut into chunks
• 1 tsp salt
• 1 cup white vinegar, plus extra
• 1 cup vegetable oil
• sea salt, to season

Instructions

Heat your oven to 220˚C. Place the potatoes in a large saucepan and add the salt and vinegar, then cover with cold water. Place the saucepan over medium heat and bring to the boil, then simmer the potatoes for about 15 minute, until a small sharp knife can be inserted and withdrawn easily. Drain well and return the potatoes to the warm, empty saucepan. Heat over very low heat for a few more minutes to expel excess moisture from the potatoes.

While the potatoes are cooking, place the vegetable oil into a large roasting tray and heat in the oven. Add the potatoes to the oil and stir to coat. Roast for between 45 minutes and an hour, stirring occasionally, until the potatoes are golden brown and crisp. Season well with salt and sprinkle a little extra vinegar over them if you like.