During the week, my day job has me working between 60-70 hours a week. I don’t mind, it pays the bill and its engaging. However, it takes a lot of working from home as well as time away from my family. However, Saturday mornings is a time for me to catch up on cooking shows, get ideas for new recipes for my family.
I kick back in my Lazy-Boy recliner, flick on the Dish and start to review the DVR. Then in all that good and right with the world appears Cooks Country. You might have enjoyed their programming as well. It’s a PBS show that appears a couple of times on Saturday on the two PBS channels we have here in Utah.
In this episode there was a nice, and very simple recipe for Roasted Salt-and-Vinegar Potatoes. My son loves Salt-and-Vinegar chips, so it was worth a shot! Once completed my son exclaimed, “Dad, these are the best potatoes EVER!” Arguably, he is biased – however, I hope you enjoy this recipe.
- 2 pounds Red Potatoes (2x1 Inch in Size)
- 1 1/4 cup Table Salt
- 8 cups Water
- 4 tablespoons Malt Vinegar
- Cracked Black Pepper (To Taste)
- 6 tablespoons Olive Oil
- Adjust oven rack to upper-middle position and heat oven to 500 degrees.
- Set wire rack inside rimmed baking sheet. Brush second rimmed baking sheet evenly with oil.
- Bring 2 quarts water to boil in Dutch oven over medium-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.
- Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until ½ inch thick. Brush potatoes with half of vinegar and season with pepper.
- Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.