Add water to a pot, add the salt and vinegar and allow to boil. The salt is for flavor and the vinegar is to keep the potatoes firm after cooking or else they will be mushy.
Peel the potatoes while the water boils.
Don't throw these away, freeze them and thaw them whenever you want to make mashed potatoes or potato soup or whatever recipe that envolves mashing or pureeing a potato!
The water should have reached a boiling point by now
Reduce the heat to low and allow the water to simmer
Let it simmer for exactly 20 minutes.
Arrange them on a cooling wire rack and refrigerate them for 1-2 hours. If they are hot to handle, then use chipsticks but don't wait for them to cool down or they will be gummy
Heat a pan over a medium flame.
Add the chilled potatoes and toss in the oil
Keep tossing over medium heat untill slightly browned
Preheat oven to 180 degrees Celsius, 350 Fahrenheit
When the potatoes get a little color on them, transfer to a roasting pan. At that point you can add chopped herbs and/or garlic
Crisp, golden and fluffy on the inside
I served it with rosemary and garlic lemon chicken, check out my guide on how to make rosemary and garlic lemon chicken to get the recipe!
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