This may very well be one of my new favorite ways to make potatoes; and, I love me my potatoes!
The recipe, from budgetbytes.com and sponsored by the very nice folk who make Morton® Kosher Salt, is at once simple and wicked tasty.
They served the potatoes with a garlic and paprika mayonnaise blend, but I thought that my Medianoche Cuban style mayonnaise worked a treat.
•2 lbs small red potatoes
•1 cup white vinegar
•2 tbsp Kosher Salt, divided
•1 tbsp olive oil
•Freshly cracked pepper
•1 tbsp chopped fresh chives (optional)
•1 cup mayonnaise
•1/4 cup Italian salad dressing
•1 tbsp Cajun Power Spicy Garlic Pepper Sauce (or your fave hot sauce, to taste)
Wash the potatoes well, place in a large pot and add the vinegar.
Add enough water to cover the potatoes, then stir in 1-1/2 teaspoons of the Kosher salt.
Cover the pot and bring to a boil over high heat.
Boil the potatoes for ten to fifteen minutes, until you can pierce them with a fork, but they are not too mushy.
Remove from the heat, drain, and set aside to cool.
Now would be a fine time to make your Medianoche mayonnaise!
Whisk the Italian dressing and hot sauce into the mayonnaise, then transfer to a small container, cover, and stash in the fridge.
When ready to finish the potatoes, heat your oven to 400º, thinly slice the cooled potatoes, and toss with the olive oil, black pepper, another 1-1/2 teaspoons of Kosher salt, and, if you’re using them, the sliced fresh chives.
Arrange the sliced seasoned potatoes in a single layer on a large baking pan and pop into the oven for 15 minutes.
Stir the potatoes and bake for another 15 minutes, until the potatoes are nicely browned on both sides and just a bit crispity.
Serve with the mayonnaise for dipping.
Note: any leftover potatoes work a treat stirred into taco seasoned meat; they might could even take the place of ground beef, pork, turkey, or chicken in your tacos if you are feeling vegetarian.
Just a thought…