Roasted Salt-and-Vinegar Potatoes
Description
Now you can enjoy the delicious flavor of salt and vinegar potato chips in your side dish of roasted potatoes. They are roasted on the outside and creamy on the inside.
Ingredients
6 T. olive oil
2 lb. small red potatoes, measuring 1 - 2 inches in diameter
1 1/4 c. salt
3 T. malt or cider vinegar
freshly ground black pepper, to taste
chopped chives, optional
Directions
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Place oven rack to upper-middle position; preheat oven to 500 degrees.
Set a wire rack inside a rimmed baking sheet. Brush second rimmed baking sheet evenly with oil.
Bring 2 quarts water to boil in Dutch oven over medium-high heat. Stir in potatoes and salt; cook until just tender and paring knife slips easily in and out of potatoes, 20 - 30 minutes. Drain potatoes; transfer to wire rack; let dry for 10 minutes.
Place potatoes on an oiled baking sheet. Flatten/smash each potato with the underside of a measuring cup until ½ inch thick. Brush potatoes with half of the vinegar; season with pepper. Roast until potatoes are well browned, 25 - 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up.
Garnish with chopped chives, if desired.
4 servings.
**Tip-place a finger under the measuring on the cup on the edge while smashing and flattening each potato to ensure that each potato is the same thickness.