Crispy smashed salt & vinegar potatoes with dill soured cream

Method

• step 1

  Tip the potatoes into a pan and pour in the 100ml vinegar, then top up with cold water to just cover the potatoes. Sprinkle in 1 tbsp salt and bring to a boil over a high heat, then reduce the heat to medium, cover, and cook for 18-22 mins, until the potatoes are tender when pierced with a knife. Drain well and set aside to steam-dry.

• step 2

  Heat the oven to 220C/200C fan/gas 7. Pour the oil into a roasting tin and leave to heat in the oven for at least 20 mins. Once the potatoes have dried and are cool enough to touch, transfer to a chopping board. Using the base of a glass or mug, press down lightly on the potatoes to squash. Remove the hot roasting tin from the oven and add the potatoes carefully, using a spoon to coat them all over in the oil – don’t worry if they break apart a little as this will create extra crispy bits. Drizzle over 2 tbsp vinegar and season. Roast in the oven for 1 hr, stirring and turning halfway.

• step 3

  For the dip, mix together all the ingredients in a bowl, reserving some dill for the garnish and season. Serve the potatoes on a platter, with dill and extra vinegar drizzled over, and the dip on the side.