Crispy Salt and Vinegar Potatoes

[Dave the Cook]

This is a mish-mash of several recipes, plus our own modifications.

 

5 ounces salt

1 quart water

10 to 12 ounces small red or gold potatoes (1 to 1 ½ inches in diameter)

¼ cup olive oil

2 tablespoons malt or other vinegar

 

Preheat the oven to 400°F.

 

Pour the water into a pot and add the salt. Bring to a boil and stir to dissolve the salt. Add the potatoes. Cook for 12 - 14 minutes, or until just tender.

 

Pour the potatoes into a colander to drain. Let them cool for 10 minutes.

 

While they cool, generously coat a sheet pan with olive oil. When cooled, place the potatoes, spaced evenly, on the sheet pan. Use a paring knife to cut a shallow cross in the top of each potato (about ¼ inch deep).

 

Coat the bottom of a heavy glass or a heavy spatula with oil. Use the glass or spatula to gently smash the potatoes to about ½ inch thick. Work carefully so the potatoes don’t break into pieces.

 

Brush the tops of the potatoes lightly with oil, then brush with vinegar. You may not need all the oil, depending on how many potatoes you have.

 

Roast for 10 to 15 minutes or until crisp and golden brown on top. Carefully turn the potatoes over and roast for another 5 to 7 minutes until browned on that side. Remove the pan from the oven and brush the potatoes with the remaining vinegar. Serve immediately.