Salt and Vinegar Roasted Potatoes
Description
Direct from Everyday Food, and pre-tested by Mom – these are super easy and may become our permanent substitute for fries. The longer you roast them, the better they turn out, and the salt and vinegar is entirely up to you – enjoy!
Ingredients
2 lb. bag of small potatoes – any shape or color will do
olive oil (spray is easiest)
malt vinegar
kosher salt and lots of freshly ground pepper
Instructions
Boil the potatoes as you would in generously salted water for 15-20 minutes until you can pierce them with a fork, then drain them and try to get them as dry as possible. While the potatoes are cooking, preheat the oven to 400 and line a large baking sheet with parchment, then lightly brush or spray the parchment with a bit of olive oil.
Place each potato individually on the prepped baking sheet and squash it flat with the bottom of a cup, making sure the potato stays together. This is really quick and if you’d like, you can prep your potatoes to this point and then allow them to cool and refrigerate them until you’re ready to bake them and crisp them up.
When you’re ready to bake them, lightly brush the tops of all the squished potatoes with more olive oil, sprinkle with salt and pepper and then bake them until they are crispy and golden – at least 30 minutes, I left them for 45 minutes and they were great. When you take them out, drizzle each potato with malt vinegar, sprinkle with some extra salt over all and serve.
- Category: Potatoes
