Salt and vinegar potatoes elevate your average crispy roast potatoes, but then slather them in a miso and maple syrup glaze and you’re taking your taters to whole new heights! It doesn’t matter if you have absolutely nailed the roast itself, if the tater isn’t outrageously salty and crispy on the outside, yet soft and fluffy on the inside then the whole roast is a let down. Here is my absolute foolproof crispy taters recipe, and if a glaze ain’t your thing just skip that part!

Chloe xx

Serves 6-8 as a side

GF, DFO, RSF, SF, NF, VEG

Ingredients

• 2kg Potatoes (Desiree or Russet are best for roasting)
• Sea salt (preferably flaked)
• 1 cup White Vinegar
• 2tbsp Maple Syrup
• 2tbsp White Miso Paste
• ¼ Cup + 1.5tbsp Melted Butter or Ghee
• ¼ cup Olive Oil
• 1 tbsp sake or rice wine vinegar

Method

1. Cut the potatoes into halves or quarters, depending on their size and rinse under cold water until the water runs clear; this will remove the excess starch and help them to become really crispy when you roast them.
2. Fill a large saucepan with 2L of water and add the potatoes and white vinegar. Leave the potatoes to sit in the water for 30-45 minutes to allow the potatoes to really take on the vinegar flavour. Place the saucepan over a high heat and bring to the boil, then reduce to a simmer and cook for 30 minutes or until tender. 
3. Drain potatoes very well in a colander, give them a good shake and leave them there to cool down completely (another vital step in achieving optimal crispy to fluffy ratio).
4. Preheat your oven to 180°C. Use an iron skillet or large roasting tray big enough to lay all the potatoes out in a single layer, and pour in olive oil and ghee/duck fat. Place in the oven to heat the oil through for about 10 minutes, then carefully pour in the potatoes. Roast in the oven for about 25 minutes or until they are a nice gold brown colour on one side, then flip and continue to roast for a further 20 minutes.
5. Meanwhile, combine the miso paste, maple syrup and sake or rice wine vinegar in a bowl and whisk to combine. Add ¼ of water to bring the paste together. Once the potatoes are done, pour the glaze over the potatoes and cook for a further 10 minutes. Remove from the oven, transfer potatoes to a serving bowl and salt very generously to retain their crispiness before serving straight away.

For a flavour explosion pair with Chloes Smacked Cucumber Salad with Whipped Tofu, we promise it won't disappoint!