Vinegar Air and Salty Crispy Potatoes British Larder

Elevate your classic roast potatoes with this modern twist on a beloved British flavor duo! "Vinegar Air and Salty Crispy Potatoes British Larder" combines perfectly roasted baby potatoes—golden, crunchy, and seasoned with fresh rosemary and black pepper—with an innovative “vinegar air” foam that’s as light as a cloud yet packed with bold tangy flavor. This recipe uses simple chemistry, incorporating baking soda for ultra-crispy textures and soy lecithin to create the airy vinegar topping. It’s a creative take on salt and vinegar potatoes, ideal for impressing guests at a dinner party or spicing up your weeknight meals. Serve these irresistibly crispy potatoes hot, with the delicate vinegar foam as a dipping sauce or garnish, and watch them disappear from the table. Ready in just over an hour, this inventive dish is a must-try for comfort food enthusiasts and adventurous home cooks alike.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 800 grams Baby potatoes
• 2 tablespoons Salt
• 1 teaspoon Baking soda
• 4 tablespoons Vegetable oil
• 200 milliliters Malt vinegar
• 2 teaspoons Soy lecithin powder
• 2 sprigs Fresh rosemary
• 1 teaspoon Freshly ground black pepper
• 1 teaspoon Optional sea salt flakes for garnishing

Directions

Step 1

Bring a large pot of water to a boil. Add 2 tablespoons of salt and 1 teaspoon of baking soda to the water. This will help the potatoes crisp up during roasting.

Step 2

Halve the baby potatoes (leave them whole if they are very small). Add them to the boiling water and cook for 10-12 minutes, until just tender but not falling apart.

Step 3

While the potatoes are boiling, preheat your oven to 220°C (430°F) and place a large baking tray inside to heat up.

Step 4

Drain the cooked potatoes and return them to the pot. Shake the pot gently to rough up the edges of the potatoes—this helps create a crispy texture when roasting.

Step 5

Remove the hot baking tray from the oven and drizzle it generously with 4 tablespoons of vegetable oil. Carefully add the potatoes to the tray, ensuring they are in a single layer. Toss to coat them in the oil.

Step 6

Add the rosemary sprigs to the tray and sprinkle the potatoes with black pepper. Roast in the preheated oven for 35-40 minutes, turning halfway through, until golden brown and crispy.

Step 7

While the potatoes are roasting, prepare the vinegar air. In a medium bowl, mix 200 milliliters of malt vinegar with 2 teaspoons of soy lecithin powder. Blend the mixture using an immersion blender on high speed to create a light foam. Set aside to stabilize.

Step 8

Once the potatoes are beautifully crisp, remove them from the oven. Discard the rosemary sprigs.

Step 9

Arrange the potatoes on a serving platter. Spoon the vinegar air over the potatoes or serve it on the side for dipping. Optionally, sprinkle with sea salt flakes for an extra salty crunch.

Step 10

Serve immediately and enjoy the combination of crispy, salty potatoes with the airy tang of vinegar!

Nutrition Facts

Serving size	(1110.5g)

Amount per serving	% Daily Value*
Calories	1122.6

Total Fat 54.7g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 17401.7mg	0%
Total Carbohydrate 143.7g	0%
Dietary Fiber 11.7g	0%
Total Sugars 5.4g
Protein 17.2g	0%

Vitamin D 0IU	0%
Calcium 138.6mg	0%
Iron 7.1mg	0%
Potassium 3486.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 6.1%

Carbs: 50.6%