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Salt and Vinegar Potatoes

Boiled baby potatoes tossed in butter with salt, vinegar, crushed black peppercorns and spring onions. This recipe is from FoodFood TV channel

New Update
Main IngredientsBaby potatoes, Spring onions with greens
CuisineIndo-Chinese
CourseMain Course Vegetarian
Prep Time0-5 minutes
Cook time16-20 minutes
Serve4
TasteTangy
Level of CookingEasy
OthersVeg

Ingredients 

  • 20-22 baby potatoes
  • 4 spring onions with greens
  • Sea Salt to taste
  • Salt to taste
  • 2 tablespoons + 3 teaspoons vinegar
  • 1 tablespoon butter
  • Crushed black peppercorns to taste

Method

  1. Halve the potatoes with skin.
  2. Heat sufficient water in a deep non-stick pan, add halved potatoes, sea salt and 2 tbsps vinegar. Cover and boil till the potatoes are soft. Drain and set aside.
  3. Roughly chop spring onions and greens separately.
  4. Heat butter in another non-stick pan. Add spring onion bulbs and boiled potatoes and mix well.
  5. Add sea salt, salt and crushed peppercorns, mix, cover and cook on high heat till potatoes are light brown.
  6. Add spring onion greens and 2 tsps vinegar, mix well and cook for 2 minutes.
  7. Add 1 tsp vinegar, mix well and cook for 1 minute.
  8. Transfer into a serving bowl and serve hot.

Nutrition Info

Calories556
Carbohydrates103
Protein8.2
Fat12.6
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