Monday, February 13, 2012

Vinegar Smashed Potatoes

Potatoes are always an inexpensive option when deciding on what to make for a side dish, and mashed or baked aren't the only options out there. Small potatoes are great when they're roasted, they're even better when they're smashed and roasted even longer to get nice and crispy. When they come out of the oven and are still nice and hot, malt or red wine vinegar is splashed on top. It's very reminiscent of British chips without being fried.

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What You Need:

2 lbs fingerling potatoes*
1 tbs veg oil
1 tbs red wine vinegar or malt vinegar
salt and pepper

What To Do:

Toss the whole fingerling potatoes with the oil, salt and pepper. Place them in a single layer on a baking sheet and put into a preheated 400 degree oven. Roast them for about 45 minutes or until soft. Remove from the oven and carefully "smush" them using a spatula or the back of a large spoon. You're just looking to split their skins and flatten them a little bit. Put back into the oven for 10 minutes. Remove, carefully flip them over and put them back in for another 10 minutes. Once they're brown and crispy, place on a serving platter and sprinkle them with some extra salt and the vinegar.

*Note: You can use the small red potatoes but they might need to be par-boiled before roasting to assure that they are cooked through.

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