Appetizer, snack, side dish, this inexpensive, easy, make-ahead, versatile treatment of potatoes is both crunchy and creamy at the same time, and sure to be a hit with anyone who tries them. Salty and vinegary, one bite took me back to our days in Oxford, the land of Inspector Morse, lunching at some of the same pubs where Morse and Lewis hoisted a few while discussing the details of a difficult case.
Fish and chips, with lots of salt and malt vinegar is not something that I'm ever inclined to make at home, but these potatoes satisfy my taste for the crispy coating of the fish topped with a splash of malt vinegar. I adapted this recipe for Salt and Vinegar Potatoes from one by Martha Stewart. I substituted the suggested potatoes with Melissa's Dutch Baby Potatoes. The size is perfect for this tasty finger food and nothing beats the creaminess of the interior.
Salt and Vinegar Roasted Potatoes
1-1/2 pounds Melissa's baby Dutch yellow potatoes
2 tablespoons extra-virgin olive oil
1/4 cup malt vinegar
In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 10 minutes; drain. Place a folded dish towel on a work surface and place potatoes on top. Gently smash potato so that it is flattened but still in one piece, allowing edges to split. (I used the bottom of a juice glass.) Repeat with remaining potatoes.
Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, about 25 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.
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