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.
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.
- 15 mins preparation
- 1 hr cooking
- Serves 4 - 6
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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
- 1Place potatoes and 375ml vinegar in a large saucepan and top with water until covered. Bring to the boil and simmer until tender (30 minutes).
- 2Preheat 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).
- 3For pickled radish, mix vinegar and sugar in a bowl until dissolved. Add cloves and radish. Leave to pickle.
- 4For lemon crème fraîche, place ingredients in a bowl and whisk until combined; season to taste. Refrigerate until ready to use.
- 5Heat 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.
- 6Serve potatoes on a platter, topped with lemon crème fraîche, pickled radish and crisp saltbush.
Notes
Note: Lemon aspen freeze-dried powder is similar in flavour to lemon and grapefruit. Substitute lemon rind.
