ROASTED SALT AND VINEGAR POTATOES

By grinder

Ingredients

• 6 tablespoons olive oil
• 2 lbs. small red potatoes*
• 1.25 cups salt
• 3 tablespoons malt vinegar
• Pepper

Details

Adapted from keyingredient.com

Preparation

Step 1

*Use Small Red Potatoes, Measuring 1-2” In Diameter. If You Prefer To Use Kosher Salt, You Will Need 1½ Cups Of Morton Kosher Salt Or 2½ Cups Of Diamond Crystal. Cider Vinegar Works Here, Too.

Adjust oven rack to upper-middle position and heat oven to 500°F. Set wire rack inside rimmed baking sheet.

Brush second rimmed baking sheet evenly with oil. Bring 2 quarts water to boil in Dutch oven over med-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20-30 minutes. Drain potatoes and transfer to wire rack; let dry 10 minutes.

Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until ½” thick. Brush potatoes with half of vinegar and season with pepper. Roast until potatoes are well browned, 25-30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.


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