Name: Salt and vinegar smashed potatoes with pickled radish and lemon crème fraîche
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 - 6
Ingredients: 1 kg baby red potatoes, washed; 500 ml (2 cups) white vinegar; 80 ml (⅓ cup) extra-virgin olive oil; Vegetable oil, for frying; Pickled radish; 60 ml (¼ cup) red wine vinegar; 2 tbsp raw caster sugar; 4 cloves; 1 bunch watermelon radishes, sliced; lemon crème fraîche; 200 gm crème fraîche; 2 tsp lemon aspen powder (see note); 1 tsp wholegrain mustard; 1 garlic clove, crushed; ¼ cup (loosely packed) chopped chives and dill

Salt and vinegar smashed potatoes with pickled radish and lemon crème fraîche

These smashed potatoes are our answer to a childhood classic: salt and vinegar chips.

Smashed potatoes recipe of salt and vinegar potatoes for fancy fish and chips

Serves 4 - 6

Prep

15M

Cook

Total

1H 15M

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A childhood favourite or national icon? This modern update of salt and vinegar chips is our answer to Australian-style smashed potatoes. These smashed potatoes pair excellently with our baked barramundi recipe to take fish and chips from a casual classic to something special.

Ingredients

1 kg baby red potatoes, washed

500 ml (2 cups) white vinegar

80 ml (⅓ cup) extra-virgin olive oil

Vegetable oil, for frying

Pickled radish

60 ml (¼ cup) red wine vinegar

2 tbsp raw caster sugar

4 cloves

1 bunch watermelon radishes, sliced

lemon crème fraîche

200 gm crème fraîche

2 tsp lemon aspen powder (see note)

1 tsp wholegrain mustard

1 garlic clove, crushed

¼ cup (loosely packed) chopped chives and dill

Method

1.Place potatoes and 375ml vinegar in a large saucepan and top with water until covered. Bring to the boil and simmer until tender (30 minutes).

2.Preheat oven to 200˚C fan-forced and line a tray with baking paper. Drain potatoes and while hot, transfer to tray. Using back of a spoon, smash potatoes until slightly squashed. Drizzle with olive oil and season liberally with sea salt flakes. Bake until golden (35 minutes).

3.For pickled radish, mix vinegar and sugar in a bowl until dissolved. Add cloves and radish. Leave to pickle.

4.For lemon crème fraîche, place ingredients in a bowl and whisk until combined; season to taste. Refrigerate until ready to use.

5.Heat 3cm vegetable oil in a saucepan over medium-high heat. Add saltbush and fry until crisp (30 seconds). Drain on paper towel; season to taste.

6.Serve potatoes on a platter, topped with lemon crème fraîche, pickled radish and crisp saltbush.

Note: Lemon aspen freeze-dried powder is similar in flavour to lemon and grapefruit. Substitute lemon rind.
Notes

Recipe by Tamika O'Neill

Styling by Vivien Walsh

Ingredients

Method

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