A heartier version of salt and vinegar chips. Serve with grilled steak or chicken.
Serves 4
Ingredients:
2 pounds small red potatoes, unpeeled
6 TB olive oil
Kosher salt
3 TB malt vinegar
Fresh ground black pepper
Preparation:
Heat oven to 450 degrees
Bring 2 quarts of very generously salted water to a boil. Stir in the potatoes and cook until a paring knife slices easily into the potatoes, about 20 minutes. Drain the potatoes on a wire rack for 10 minutes.
Generously oil a rimmed baking sheet and preheat it in the oven for 5 minutes. Transfer the potatoes to the oiled, heated sheet. Flatten each potato with the bottom of a glass, to about 1/2 inch thick.
Brush potatoes very generously with the vinegar and sprinkle with salt. Roast until potatoes are golden brown, about 20 minutes.
Brush again lightly with vinegar and serve.
Serves 4
Ingredients:
2 pounds small red potatoes, unpeeled
6 TB olive oil
Kosher salt
3 TB malt vinegar
Fresh ground black pepper
Preparation:
Heat oven to 450 degrees
Bring 2 quarts of very generously salted water to a boil. Stir in the potatoes and cook until a paring knife slices easily into the potatoes, about 20 minutes. Drain the potatoes on a wire rack for 10 minutes.
Generously oil a rimmed baking sheet and preheat it in the oven for 5 minutes. Transfer the potatoes to the oiled, heated sheet. Flatten each potato with the bottom of a glass, to about 1/2 inch thick.
Brush potatoes very generously with the vinegar and sprinkle with salt. Roast until potatoes are golden brown, about 20 minutes.
Brush again lightly with vinegar and serve.
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