Atray of these for dinner is just about the best thing I can think of to eat. Squashed, crisp-edged potatoes, tossed and baked in pickle brine to give them a subtle but important chip-shop-vinegar feeling. Once hot and crisped, the potatoes are topped with cornichons and cheese and finished with a chilli and bitter lettuce salad, though the potatoes are also good just on their own.
Pickle brine is often thrown away but it is highly seasoned gold. It is acidic, a little salty and usually a little sweet, so it instantly adds depth like a splash of vinegar would, but in a more mellow way. Serves 4 / Prep time: approx 30 mins / Cooking time: 1 hour 15 mins at 200°C
Cheese and Pickle Roast Potatoes with Chilli-dressed Leaves.
CHEESE AND PICKLE ROAST POTATOES WITH CHILLI-DRESSED LEAVES
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