Salt and Vinegar Smashed Red Potatoes — Yum!
Ellen came up with this one, from a magazine, and it has already become one of our favorites! Salt & vinegar potatoes, hot and tasty. Try these:
1 1/2 pounds small round red potatoes
kosher or flaked sea salt
2 tablespoons extra-virgin olive oil
1/4 cup malt or cider vinegar
In a medium pot, bring potatoes to a boil, in salted water. Reduce heat and cook at a rapid simmer until the potatoes are tender, about 20 minutes. Drain, then place the potatoes between a dish towel and gently smash the potatoes until they are flattened, but still in one piece. Place on a baking sheet that has been sprayed with olive oil.
Brush the tops of the potatoes with oil, sprinkle with salt and place in an oven preheated to 450 degrees, and bake, flipping once, until they are crisp and golden on top, about 30 minutes. Remove from oven, toss with vinegar, sprinkle with salt, and garnish with fresh chopped parsley. Serve immediately.