Can I Use Large Potatoes For The Salt And Vinegar Potatoes Recipe?

Our answer

Nigella's Salt And Vinegar Potatoes (from AT MY TABLE) are golden, potatoes that have been steamed until soft enough to crush easily and then roasted until crisp and crunchy around the edges. The recipe suggests using new or baby potatoes, as the skins are tender, but help to hold the potato together when it is crushed.

We suspeact it may be possible to use larger potatoes, but preferably ones that only need cutting in half to make the right size. Try to find the thinnest-skinned potatoes possible, red potatoes can sometimes have a thicker skin. Leave the skins on the potatoes and steam until just tender, then steam dry, as directed in the recipe. Put the potatoes cut side down to crush and then roast, being careful when you turn the potatoes that you don't break them up too much. However, please note that as we have not tried the recipe with larger potatoes, we are unable to guarantee the results.