There’s no dramatic reason for me missing last week’s post, I was literally just really tired and kept being too tired to do anything, and that’s all there is to it. It’s not the kind of tiredness that feels sickness-related, but then it’s also possible that my show-must-go-on hospo work ethic plus my show-must-go-on hospo work hours have completely raised my bar of what sickness looks like far beyond normal. For a minute I was like…is this depression again? But surely not! I’ve been pretty on top of that whole hornets nest for a while now? In this economy, who can honestly tell.
I decided to give myself a hall pass for my lost week because, well, I can’t get it back so I might as well move forward. This week’s recipe is tangentially inspired by a Nigella Lawson recipe – and if anyone’s going to get me up and at it again, it’s she – for something she called Salt and Vinegar Potatoes. I acknowledge that her recipe looks completely delicious, but also, hers and mine ended up completely different in execution. I thought it would be cool to simmer potatoes in heavily vinegared water then roast them a high heat and just like, see what happened as a result. What happened was: they were SO delicious.
Now obviously you have got to have a taste for salt and vinegar potato chips in the first place, if you don’t then this recipe is not going to change your mind since it so beautifully imitates the flavour of their packaged provenance. As for me, ever since I was a kid I always loved their intense sour-salty flavour, the way they flay the skin from the inside of your mouth like sandpaper and burn your lips. A snack that maims. I have a vague childhood memory of being at a birthday party and alternating handfuls of salt and vinegar chips with handfuls of gumdrops, their gelatinous sugariness providing a neutralising agent in the same way that you might have a cold beer with a dish laden with hot chilli. (I also remember, possibly from the same party, possibly not, thinking it was a good idea to put lollies in my glass of lemonade, showing an early predilection for being either a culinary maverick or a horrifying concern, your stance may vary. There’s no fever dream like a sugar-fuelled child’s birthday, I tell you.)
So anyway, now we’ve established that salt and vinegar as a combination is not something that one sits on a fence about, let me continue insisting on how good this recipe tastes. The potatoes are sliced super thin to ensure maximum surface area for absorption, and I used a combination of apple cider vinegar – softer, mellower – and white vinegar – aggressive, face-dissolving, sour as hell – to simmer them in. Because of all the liquid they absorb the potatoes won’t get super super crisp in the oven, but with a high enough heat they’ll catch and brown while staying lusciously tender underneath. I guess you don’t have to use red potatoes but I like the way they straddle the waxy/floury cellular axis and the colour of the skin just looks good, okay? The finished result is so oddly compulsive – but then I find anything sour and salty to be this way – and you just want more, more, to the point where I don’t really know how many this recipe would feed: I ate the lot in two sittings, but if you’re serving it with other stuff as a side I guess it could cover four people. If in doubt, just add more potatoes.
Salt and Vinegar Red Potato Gratin
A recipe by myself
- 5 good-sized red potatoes
- 1 cup apple cider vinegar
- 1/2 cup white vinegar
- salt, lots of, preferably sea salt or similar
- 2 tablespoons extra virgin olive oil
- fresh thyme, to serve
Slice the potatoes into rounds, as thinly as you can muster.
Place the potatoes in a saucepan with both the vinegars and then add enough water so they’re just covered. Simmer for 20 minutes, partially covered, until the potato slices are tender. If the liquid starts evaporating too much just add some more water, and give the slices a stir every now and then to make sure they don’t stick to the base and burn.
Meanwhile, heat your oven to 200C/400F.
Drain the potato slices and arrange them (as you can see I did it fairly haphazardly, mostly because the slices were super hot to the touch) in an oven-safe dish; drizzle with the olive oil and scatter over plenty of salt.
Bake for fifteen to twenty minutes on a rack positioned fairly close to the top of the oven – basically keep the potatoes in there until you’re satisfied with the level of browned and crispness of the exposed edges. This will all depend on your oven, your opinion, and your patience. Sprinkle over some fresh thyme to serve and…serve.
Don’t even try to hold back on the salt: the wall of sourness from the vinegar needs to be countered somehow. The thyme isn’t just window-dressing, but it’s obviously not the most important aspect, it does lend a gentle fragrant herbal richness to the whole affair.
The only other thing to keep in mind is that this really makes your house smell like the inside of a bag of chips for the rest of the day so make sure your scented candle budget is prioritised this week and keep as many windows open as you can. Eating this is worth having your tender olfactory bits attacked by airborne vinegar particles though: it’s just that delicious.
I hate that feeling of being in overdraft but with one’s own energy; in lieu of any external factors in my life changing (give or take the occasional kombucha or smoothie upon which I place enormous pressure to solve everything that has been and all that shall ever be) I can only hope to level up. I guess not being super hung up for too long for missing a week of blogging is its own kind of levelling up! And anyway, here I am, full of vim and vinegar, (heavy on the vinegar, working on the vim.)
If you want further potato times; may I suggest some further reading in the form of recipes for Potato Dominoes, Mashed Potato, or with a little more effort, Potato Pizza. These happen to just be great blog posts to read even if you ignore the recipe completely, I was pleased to note.
title from: Sour Times, by Portishead. So silky and noir-ish.
River Deep, Mountain High, by Tina Turner. I’m kind of obsessed with that Phil Spector Wall of Sound sound, there’s something so emotive yet calculated about it (quite literally in this hugely incredible song: Turner was reportedly made to do take after take after take for hours before Spector was satisfied.)
Patterns, by Suse Millemann. My friend sent this to me thinking I might like it, and…I do! It’s very understated yet lovely.
Stoned and Starving, by Parquet Courts. I love these guys and they’re coming to Laneway next year and SO IS MITSKI but do I have the energy for a festival? They’re of that genre where you’re like ah, this album from 1982 is fantastic wait what they’re like my age brilliant what am I doing with my life.
Next time: I had a dream about chilli corn relish and then it turns out Nigella – that minx! – has a recipe for something very similar so I’m probably going to try to make that.
PS: If you wish to receive these blog posts every Sunday-ish in your inbox, days ahead of the general public, then consider signing up here. On the other hand, reading it on here is not without its exclusive content, for example: I’m actually eating salt and vinegar chips while posting this and am wondering if it is the food writing equivalent of method acting; I’m also drinking black coffee alongside it and they’re a strangely beguiling flavour pairing? Better sign up AND read it here as well, just in case, is my staunch advice.