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IngredientsAs many potatoes as are needed for a hungry hordeOlive oil Balsamic vinegar Salt Pepper Real butter (for the tastiest tatties, use Guernsey salted butter) |
Handy HintRegular basting makes the potatoes really coated with the oil/vinegar. Cook more than you think you need as people are bound to ask for extras! |
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MethodPre heat the oven to 180 degrees.Par boil the peeled potatoes in salted boiling water for around 12 minutes, or until slightly softened. Drain the water and give the potatoes a good shake to make them floury looking in appearance. Add olive oil, butter, salt and pepper to a roasting tin and put in the oven to heat up until the oil is shimmering. After a few minutes, remove from the oven and add the potatoes, coating them with a generous splash of balsamic vinegar, together with some salt and pepper. Every 15 - 20 minutes, remove the tin from the oven, and either turn the potatoes or coast them using a ladle with the olive oil/balsamic vinegar mix in the pan Remove from the oven and serve as part of a Sunday roast. | |||||||||||||||||||||
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