Anyone that loves salt and vinegar chips, and maybe even those that don't (like me) will like these potatoes. They are crispy on the outside, soft inside and you can adjust the malt vinegar to your taste. They take a little bit of time, but minimal effort. These are an easy side to go with a variety of dinners.
Source: For the Love of Cooking
- 10 Dutch yellow baby potatoes
- Olive oil cooking spray or olive oil
- Sea salt and freshly cracked pepper, to taste
- Malt vinegar, to taste
Cook the potatoes in salted boiling water for 15 minute or until fork tender. 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 tinfoil and coated with cooking spray or drizzled with olive oil. Spray the potatoes with a bit of olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste.
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 drizzle each potato with malt vinegar, to taste and a bit more sea salt. Serve immediately.