Wednesday, November 13, 2013

Smashed Salt and Vinegar Potatoes

Wait for it. Wait for it.

I saw these on TV and couldn't locate the recipe online so I tried to duplicate it. They turned out WONDERFUL!!! So here is what I did.

Baby potatoes (about 1-2 inches in size, I used the mixed bag of red, yellow and purple potatoes from Costco)
4 quarts Water
2-2 1/2 cups Iodized Salt
Olive Oil
Malt Vinegar

Bring 4 quarts of water to a boil. Add 2 1/2 cups (yes, I said CUPS) of salt and potatoes (about 4 lbs). Boil about 20-30 minutes until tender.

Drain potatoes and allow potatoes to dry out on a towel for about 10 minutes or more.

Prepare a large jelly roll pan by coating with about 1/2 cup of Olive Oil.

Preheat oven to 500 degree and move rack to middle/top position (not the very top and not the very middle)

Place potatoes in oil and smash with the bottom of a measuring cup or glass until they are about 1/2 inch thick (they will break open obviously, see photo). Spread them out so they aren't touching (I did 2 pans worth). Drizzle or brush malt vinegar over potatoes. (I used about 3 TB). Sprinkle with pepper.

Bake for 30 minutes. Remove from oven and brush/drizzle with vinegar again.


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