I have been having HUGE potato cravings lately. Possibly because I am pregnant…. nah, most definitely because I am pregnant. My Husband is usually the potato lover of the family, wanting mashed potatoes as a side with every meal. BORING. My potato craving goes beyond that of mashed potatoes, closer to the realm of roasted potatoes. Ohhhhh yeah- bring on the crunchy, creamy, contrasting goodness of a perfectly roasted potato. That’s where this recipe came to the rescue and saved the day.
Any fans of salt-and-vinegar chips out there? I don’t eat potato chips now that I am outside my youth, but back in the day I could have enjoyed a nice bag myself. These roasted, smashed potatoes take all the delicious flavor from that traditional combination and bring it to a whole new level. A more grown-up, distinct level if you will. Yet not in a complicated manner- thank goodness! Who really wants to complicate the potato? I mean that’s the whole beauty of the potato- the many simple ways it can be made delicious!
I’ve had boiled, salted potatoes before and really enjoyed those, so I knew there was a good chance that I would like these too. And did I ever! The recipe has you boil the potatoes in salt first, then smash the potatoes on a sheet pan and roast with olive oil and vinegar. When they come out of the oven, just before serving, you brush them with another liberal coat of vinegar. When I was going through the motions of this recipe I was a little put off by how much vinegar was called for. I was worried it was going to be way too much. After actually eating the potatoes I realized that I was wrong- more vinegar could have only enhanced the flavor of these. So, don’t be tentative like me- go for the gold and use ALL the vinegar!! Mmmmm, so good!
- 6 Tb olive oil
- 2 lbs small red potatoes (1 to 2 inches in diameter)
- 14 oz kosher salt
- 3 Tb malt vinegar
- pepper
- 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 oat of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.
- Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until ½-inch thick. Brush potatoes with half of vinegar and season with pepper. Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.
