I loved this recipe – maybe because I love salt and vinegar potato chips or maybe because I am originally from Idaho and I love ALL potato recipes. This recipe is super simple to make and would go well with most main entrées. My husband and I both really enjoyed these potatoes but both of my kids didn’t like them at all… that’s okay – more for me! I served these salt and vinegar potatoes with the Garlic and Thyme Roasted Chicken and they paired very nicely together.
Salt and Vinegar Roasted Potatoes:
- 10 Dutch yellow baby potatoes
- Olive oil cooking spray or olive oil
- Sea salt and freshly cracked pepper, to taste
- Malt vinegar, to taste
How to Make Salt and Vinegar Roasted Potatoes
Cook the potatoes in salted boiling water for 15 minutes or until fork-tender. Preheat the oven to 425 degrees.
Drain the potatoes then place them, one at a time, on a paper towel. Fold the paper towel over the potato and carefully smash the potato with the palm of your hand so that is flattened but still in one piece. Repeat with the remaining potatoes. Place the smashed potatoes on a baking sheet lined with tinfoil and coated with cooking spray or drizzled with olive oil. Spray the potatoes with a bit of olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast for 10-15 minutes, or until golden brown. Carefully flip the potatoes over and cook for an additional 10-15 minutes, or until golden brown. Remove from the oven and drizzle each potato with malt vinegar, to taste, and a bit more sea salt. Serve immediately. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.netAdapted recipe and photos by For the Love of Cooking Original recipe from Everyday Food ~ May 2011