Crispy Salt and Vinegar Smash Potatoes
This recipe originated from an episode of Cook's Country. Salty, vinegary, delicious.
servings: 4
total time: 1 hour 10 minutes
recipe by: Rae
Ingredients
- 6 TBSP olive oil
- 2 lbs small red potatoes (1 to 2 inches in diameter)
- 14 oz kosher salt
- 3 TBSP apple cider vinegar
- fresh cracked black pepper
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Directions
- Heat oven to 450°F.
- Brush a rimmed baking sheet evenly with the oil and set aside.
- Bring 2 quarts water to boil in Dutch oven over med-high heat. Add potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes.
- Drain potatoes and let dry for 10 minutes.
- Transfer potatoes to oiled baking sheet spacing about 3 inch apart.
- Flatten each potato with bottom of measuring cup until 1/2-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 and serve.
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