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Smashed Vinegar & Salt Crispy Potatoes
Introduce
Chef :
Fo FaSmashed Vinegar & Salt Crispy Potatoes
This turned out to be pretty awesome. I used small red potatoes this time, but any small potato should work. I just prefer red for this. They were crispy on the outside, and creamy on the inside. Slightly sweet, slightly acid, just a hint of salt. It is a long cook, but so worth it. You really need to try this one.
Ingredient
Food ration :
4 servingsCooking time :
70 mins
2 lb
small potatoes
1 cup
white vinegar
2 Tbsp
salt for water
2 Tbsp
butter
as needed
Spray or brushing oil
as needed
ground black pepper
as needed
kosher salt
Cooking instructions
* Step 1
Wash potatoes, add them to a pot large enough to boil them in.
* Step 2
Add 1 cup of white vinegar
* Step 3
Add 2 tablespoons salt, cover potatoes with water
* Step 4
Bring to a boil, turn heat down, cover, simmer for 20 minutes
* Step 5
Drain the water, add butter and coat potatoes
* Step 6
Preheat oven to 450F, I do this about half way through the boil above. Using a sheet pan, spray, oil or use parchment paper. Dump the potatoes on the sheet pan. Spread them out.
* Step 7
Using a mug (actually best thing I have found) smash the potatoes to about 1/2 inch thick.
* Step 8
Bake for 20 minutes, remove from oven, flip each one over, bake 20 more minutes.
* Step 9
Sprinkle with some more vinegar, I just chose to use a flavored for this step, but white works well.
* Step 10
Sprinkle with salt, grind a touch of black pepper
* Step 11
Serve, shown here with cubed steak and gravy. The potatoes don't need gravy, trust me.
Note: if there is a photo you can click to enlarge it
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