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

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.

notes

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