This is an excellent recipe – straight from America’s Test
Kitchen. Not too salty. Not too
vinegary. Perfect with a salad and grilled veg. There is a shocking amount of
salt used in this recipe, but you need that much. Somehow all that salt helps create a totally creamy potato. I modified the amount of oil recommended in the original recipe.
Here’s what
you need:
2 lbs small
red potatoes
1 ¼ C table
salt
8 C water
4 T Malt
Vinegar (I used cider vinegar)
Cracked
black pepper to taste
2 T olive
oil
Here’s what
you do:
Adjust oven
rack to upper-middle position and heat oven to 500 degrees. Set a wire rack
inside a rimmed baking sheet and it aside. Brush a different baking sheet with
oil.
Bring the
water to a rolling boil. Add all the salt and when dissolved, add the potatoes.
Cook until fork tender – about 20-30 minutes. Drain the potatoes and allow them
to cool on the wire rack for 10 minutes. Some salt will form on the potato
skin.
Transfer the
potatoes to the oiled baking sheet and smash them with a measuring cup until
they are about ½ inch thick. Brush them with oil and half of the vinegar.
Roast the
potatoes for about 20-25 minutes or until they are well browned and crispy.
Brush with remaining vinegar. Season with pepper. Serve immediately.
Darn Good!! I've made these twice, and they go best with coleslaw, steak, and vegetables.
ReplyDeleteThese can go sooo wrong soo easily. lol. I cut some big potatoes in half and they were terrible because they absorbed waay too much salt. It's not a forgiving recipe.
ReplyDeleteOh that's too bad! I bet you HAVE to use the hard red potatoes. Try again and let me know?
Delete