Seaweed salt puts a new spin on a classic flavour combination.
- 20 g salt
- 800 g new potatoes, scrubbed
- 50 ml vegetable oil or beef dripping
- 2 tsp seaweed salt (see Note)
- 20 ml malt vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 220°C (200ºC Fan-forced/Gas Mark 7). Place a roasting pan in the oven to heat.
Meanwhile, add 2 litres of water and the 20g salt to a large pan and bring to the boil. Add the potatoes and parboil for 10 minutes, then drain and allow to cool.
Remove the roasting pan from the oven, add the vegetable oil or dripping and return the pan to the oven.
Once the oil is hot, add the potatoes to the roasting pan and carefully turn them in the oil. Add the seaweed salt and cook for 20–30 minutes until the potatoes are well browned.
Take the potatoes out of the oven and drizzle with malt vinegar. The potatoes go perfectly with some white fish, such as cod.
• Jack uses Cornish seaweed salt. Australian seaweed salt is available from selected specialist and online retailers.
Recipe and image from Jack Stein's World on a Plate by Jack Stein (Bloomsbury Publishing, $45).