SALT AND VINEGAR WEDGES

Serves: 4
Takes: 40 mins
Cost per serve: 62p
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1kg Elfe potatoes, cut into thick wedges
1 tbsp salt
250 ml white wine vinegar
4tbsp olive oil
1 tbsp thyme leaves, chopped

1.Preheat the oven to gas 7, 220 C, fan 200 C. Put the potatoes in a large sausepan and cover with cold water. Add the salt and most of the vinegar. Bring to the boil over a medium heat, then cover and simmer until softened. Drain.

2. Arrange the potatoes in a single layer on a large roasting tray. Spoon over the olive oil, the remaining vinegar, and thyme. Gently turn the potatoes until completely coated in the mixture. Season well. Roast in the oven for 20 minutes or until the potatoes are golden and crisp