1.5 pounds (680g) small roasting potatoes 1 cup apple cider vinegar Water 1/4 teaspoon flaky grey sea salt 2 tablespoons extra virgin olive oil 5 tablespoons grainy or yellow mustard 1/4 teaspoon ground turmeric 1/2 tablespoon raw honey

Preheat the oven to 400 F / 205 C

Wash and half the potatoes. Place in large pot with apple cider vinegar and then cover with water. Bring to boil and continue to boil for 12 minutes. Strain and pat dry. Toss potatoes with olive oil and sea salt and place on a baking sheet lined with parchment.

Roast in the oven for 5-10 minutes and then reduce temperature to 350 F / 175 C and roast until golden brown and crisp, about 15-20 minutes.

Mix together mustard, ground turmeric + honey. Taste and adjust seasoning if needed, or thin with a little olive oil or water. Add a splash of apple cider vinegar for extra acidity.

Serve potatoes warm with an extra sprinkle of sea salt and a few drops of vinegar. Lots of mustard on the side.