Thursday, April 25, 2013

Salt and Vinegar Roasted Potatoes


 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

Kosher salt
2 tablespoons extra-virgin olive oil
1/4 cup malt vinegar

Directions:
 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.
This post is linked to:

9 comments:

Marlis said...

This sounds so yummy. I remember the vinegar in England, mayo on fries in Holland! Thanks for sharing.. xo marlis

Kadee Willow said...

Nothing beats a great potato dish and yours sounds divine! I will definitely try this one! Love the connection to England especially since I'm dying to return again. It was about 3 years ago that I ventured over for a 10 day trip by myself. Rented a fabulous flat near Kensington Gardens. I have memories to last a lifetime but boy! the itch to get back again is driving me crazy! Thanks again for the recipe!

The Quintessential Magpie said...

Pattie, I love that recipe. It looks fab! And all of these shots of Europe make me miss it!

XO,

Sheila

The Tablescaper said...

Ah, such images of England and now even tastes and smells of England.

Thanks for being a part of "Oh, the places I've been!". Looking forward to having you be a regular contributor.

- The Tablescaper

Sam @ My Carolina Kitchen said...

Thank you for reminding me that vinegar is really good on fish and chips. Great photos too.
Sam

Deborah Kay at The Paint Splash said...

England is a wonderful place to visit. Loved the cabbie and him saying blimey. Blessings, Debbie

Sarah said...

Pattie, these are the most amazing photos. What kind of camera do you use? I could reach right in a snatch one of those tasty chips. ;-) Thanks for taking us along to Oxford. It's been years since I've visited Oxford.

Mary said...

Oh my...I'm a potato girl and love malt vinegar on fries! The crusty golden skin and soft interior, what a wonderful combination! Love your beautiful collages and photos!

Linda said...

My favorite potato chips are the salt and vinegar variety - I know I would love these, they look so delish.

I've wanted to go to England starting when I was a teen and intensifying after reading the James Herriot series. ;)