There’s endless debate over how to get the best roast potatoes, from arguments over whether to parboil them or not, to the ideal type of fat to use for cooking.
However, now TV chef Jamie Oliver has thrown a curveball into the roast potato debate by suggesting we add a rather surprising ingredient to our spuds: balsamic vinegar.
Apparently, the extra addition gives the potatoes a lovely flavour – as well as turning them black. Jamie revealed the idea on his Channel 4 Christmas show.
“We’re taking a completely different approach to roast potatoes,” he said. “It’s a very simple, slightly nutty, but brilliant idea.”
“Pretty much half a bottle of balsamic vinegar goes into it, so the roast potatoes come out black,” Jamie continued.
“And they taste of heaven – they’re sweet, with onions and bay. It’s very different and absolutely delicious. It’s also quite shocking-looking.”
Jamie suggested preparing the “dark, sticky and sweet” potatoes the day before, and then reheating them in a dish before Christmas lunch. The balsamic vinegar is poured over the potatoes before roasting.
Whether you like the idea of black potatoes on your Christmas table or not, we’re quite intrigued to try them!
