Salt and Vinegar Roasted Potatoes

Well, hi there.  Where did January go?  I can't believe it's been over a month since I last shared anything here.  I've still been busy in the kitchen, and even remembered to take some photos, but writing about the food has kind of gotten away from me.  To help me get back in the groove, I signed up for A Taste of Home Cooking's recipe swap again.  The theme for this round was potatoes, which I appreciate since side dishes are often an after thought when I'm planning meals. 

I received Melissa at Delicious Meliscious's recipe for salt and vinegar roasted potatoes.  I was pretty excited, since I've made potatoes with a very similar recipe before and knew they'd be a hit in my house.  I did end up using cider vinegar since the last of the malt vinegar had been used on some fries unbeknownst to me, and while the potatoes were still good, you should definitely stick with the malt vinegar.  These potatoes are really a year-round side, as great with barbecued chicken and a light green bean salad as they are with roast beef and Brussels sprouts.

Salt and Vinegar Roasted Potatoes

What's in them:

10 baby Yukon potatoes
2 Tbsp (or so) of olive oil
Sea salt and freshly ground pepper
Malt vinegar to taste (I used about 3 Tbsp)

How to make them:

Cook the potatoes in salted boiling water for 15 minutes or until fork-tender.   I did this the day before to reduce prep time during the dinner rush.

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 foil and drizzle with olive oil, coating well and making sure that it gets into all of the little crannies in the smashed potatoes.  Season liberally with salt and pepper.

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 brush each potato with malt vinegar to taste and sprinkle with a bit more sea salt. Serve immediately.