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Salt, vinegar and parmesan potatoes recipe
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Elevate your side dish with tangy salt, vinegar, and parmesan potatoes cooked in flavorful butter and stock for a deliciously irresistible bite.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 25g unsalted butter
  • 1kg kipfler potatoes, unpeeled, halved lengthways
  • 3 garlic cloves, finely chopped
  • 20.00 ml chopped fresh thyme leaves
  • 150ml malt vinegar
  • 500ml Stock Chicken Style
  • 20g (1/4 cup) finely grated parmesan
  • 125.00 ml chopped fresh continental parsley
  • Kewpie Mayonnaise, to serve
Instructions:
  • In a large frypan over medium-high heat, heat oil and butter until sizzling. Add potato and cook for 6-8 minutes, turning occasionally, until beautifully golden brown all over.
  • Sauté the garlic and thyme with the potatoes for 1 minute until coated. Pour in the vinegar and stir for another minute. Pour in the stock and add 1 tsp salt. Bring to a simmer, then cook on medium-low heat for 20 minutes until the potatoes are tender and the liquid has reduced. Toss the potatoes for another minute until coated in the sticky pan juices.
  • Sprinkle parmesan over potatoes and mix well to coat. Cook until parmesan becomes slightly crispy around the edges of the potato. Add parsley and mix to combine. Serve with mayo for dipping.

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