Roasted New Potatoes with Seaweed Salt and Vinegar – Jack Stein


  • 20g salt
  • 800g new potatoes, scrubbed
  • 50ml vegetable oil or beef dripping
  • 2 teaspoons Cornish seaweed salt
  • 20ml malt vinegar

Preheat the oven to 200 °C Fan (220ºC/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 Stein’s World On A Plate by Jack Stein is published by Absolute Press ($45.00) Out now

World on a Plate – Jack Stein

Combining his years of culinary globetrotting and passion for British produce, Jack Stein celebrates his favourite dishes from around the world.

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