Some time ago we were given some tarragon vinegar. Tarragon can be such a great flavor to match with many dishes and a tarragon infused vinegar is great for a quick  béarnaise  sauce. This recipe, however, lends its origins in part to watching a Jamie Oliver program and in part to an article in  Bon Appetit Magazine.

This is such a simple way to prepare the basic spud and makes a great addition to any fish or meat dish.  It also makes a great snack…..think salt and vinegar chips or crisps (UK).

We used the small new potatoes, but this method works just as well with larger chopped potatoes or Sunday lunch roasties.

You can use pretty much any vinegar and each will add their own level of flavor to your finished dish. Our tarragon vinegar is simply fantastic with these potatoes.

Ok this is very easy to do:

1. Make a single knife cut in each potato (this help the vinegar to penetrate) then place into a saucepan.

2. Cover with water.

3. Add a good glut of vinegar.

4. Salt well.

5. Bring the water to a boil then simmer until the potatoes are just fork tender.

6. Drain the water and leave the potatoes  to steam dry for a good 5 to 10 minutes.

Heat a pan with a good glut of olive oil then roast in the oven until crispy on all sides.

Sprinkle with a little  kosher or sea salt, add a blob of sour cream and a scatter a few sliced chives.  Open a bottle of beer and sit back and watch the game “Let’s go Red Sox”….