Crispy salt & vinegar potatoes
For fans of salt & vinegar chips! The acidity of the vinegar, the right amount of salt, and the crispy surface but soft interior of the määkypottuttes are a mouth-watering combination.
Ingredients · Servings 4
- 1 kg small firm potatoes
- 1 liter of cold water
- 2½ dl apple cider vinegar
- 1 teaspoon salt
- ¾ dl rapeseed oil
- 2–3 tablespoons apple cider vinegar
- 2–3 teaspoons of finger salt
- 2 dl ready-made mayonnaise
- 1 dl mustard-cucumber salad
Method · 15 min
- Wash the potatoes and cut them in half. You can cut larger potatoes into quarters.
- Place the potatoes, water, vinegar and salt in a saucepan. Bring to a boil, reduce the heat and cook, uncovered, for 10–12 minutes.
- Drain the potatoes and return them to the pot. Let the potatoes steam for a while. Transfer the potatoes to a cutting board and flatten them lightly with a potato masher or a glass.
- Mix the mayonnaise ingredients together.
- Preheat the oven to 225 degrees. Put oil in a baking dish and place in the oven for 5 minutes.
- Carefully place the potatoes in the baking dish and bake for 40 minutes. Drizzle the hot potatoes with vinegar and season with sea salt.
- Serve the potatoes with cucumber mayonnaise as is or as a side dish for meat or fish dishes.
Vicissitudes
- Drain the potatoes and return them to the pot. Let the potatoes steam for a moment. Transfer the potatoes to a cutting board and flatten them lightly with a potato masher or a glass.
