In reading over the recipe, I got a little concerned when I read the potatoes were boiled in 2 quarts of water with 14 ounces of kosher salt. However, like the introduction of the recipe stated, the potatoes will have a salt-crusted exterior and the skin prevents the flesh from being extremely salty. They were right. After you boil the potatoes, you place them on a baking sheet, smash them, bush them with vinegar and bake in a very hot oven. When you remove the potatoes from the oven, you brush them with the remaining vinegar and serve. These potatoes are a perfect side for any dish. I served mine with ribs.
From "Cooks Country" Magazine
Use small red potatoes, measuring 1 to 2 inches in diameter.
6 tablespoons olive oil
2 pound small red potatoes
14 ounces kosher salt
3 tablespoons malt vinegar
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees F. 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.
|Can You See the Salty Crust|
2. Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until 1/2 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.
|Smashed Potatoes Brushed with Vinegar and Seasoned|