Salt and Vinegar Smashed Potatoes

Have you tried those crispy mashed potatoes yet?

Y’know, where you boil the potatoes, then drain ’em, smash ’em flat as you can, and then bake ’em until crispity?

Well, you should, they’re wicked tasty.

Now, the nice folk at Food Network have come up with a way to make already tasty potatoes even tastier – I mean, who doesn’t love salt and vinegar chips?

You still boil the potatoes – but with white vinegar added.

Genius move!

•1 bag (24 oz) baby potatoes
•2 cups water
•1-1/2 cup vinegar
•1/4 tsp Seasoned Salt*
•2 tbsp olive oil
•Black pepper

Note: I used my own seasoned salt for this batch, but feel free to try Kosher, sea salt, or even plain everyday salt.

Wash the potatoes and add to a large pan with the water, vinegar, and salt.

Bring to a boil, then reduce heat to simmer, cover, and cook for about 15 minutes, until the potatoes are smashably tender.

Drain the potatoes and let rest in the colander while you heat your oven to 350º.

Arrange the potatoes in a single layer on a large, rimmed baking pan and smash ’em as flat as you can with a spatula or large spoon.

Note: the flatter you smash ’em, the crispier they will turn out.

Drizzle the potatoes with olive oil and season with pepper – if you’d like to, go ahead and add more salt – then bake for 40 minutes until golden and crispity.

Note: you do not need to flip the potatoes.

Serve as you will. We had ours with a side salad and air fried chuck roast, but they’ll go with just about anything.

As a matter of fact, I am seriously thinking of trying them in potato salad this weekend.

Those details, good, bad, or ugly; next week.

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