Salt and Vinegar, Maple Glazed Potatoes

By • November 19, 2013 • 4 Comments

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Author Notes: I used to think, and maybe I am not a minority, that potatoes needed lots of butter and/or cheese to be better than good. However, when I first made Cook's Country Salt-and Vinegar Potatoes, I changed my mind. The original recipe is just, as with most if not all the recipes by Cooks Country, excellent. However, with my love for sweet and salty, I have given a little spin to this recipe by increasing the amount of vinegar and adding maple syrup and a few more spices. I like to serve these potatoes with a nice meatloaf and maybe a nice salad of haricots verts. You can also, if you can't resist eating potatoes without cheese or you just want to for the sake of it (for lack of a better expression), sprinkle some nice cheese just before serving (i.e. Feta, Queso Fresco...).Regine

Serves 4-6

  • 2 pounds Small Red Potatoes (1 to 2 inches in diameter)
  • 6 tablespoons Extra Virgin Olive Oil
  • 14 ounces Kosher Salt, preferably Diamond Crystal
  • 5 tablespoons Malt Vinegar, divided
  • 3 tablespoons Maple Syrup
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Dried Thyme
  1. Preheat oven to 500°F. Adjust oven rack to upper-middle position.
  2. Place parchment paper over large baking sheet and brush it evenly with the oil.
  3. Bring 2 quarts water to boil in Dutch oven over med-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.
  4. Evenly spread the potatoes in the baking sheet. Flatten each potato with the underside of i.e. a measuring cup to about ½ inch thick (or think of potato latkes).
  5. Brush potatoes with 4 tbsp of the vinegar. In a small bowl, mix the black pepper, red pepper flakes, and thyme and sprinkle on top of the potatoes.
  6. Roast until potatoes are browned, 20 to 25 minutes. Take the remaining 1 tbsp vinegar and mix with the maple syrup , then brush over potatoes. Put back in oven for 5 minutes.
  7. Transfer to a nice platter, with the smashed side up.
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11 months ago Katheryn's Kitchen

These sound and look delicious, must try them out soon, great idea.

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11 months ago Mike Swanger

Great. I think I'm going to make these this weekend. Should go great with my steak.

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11 months ago Regine

OMG. U r right. I must ask the editor if I can get it fixed since I can't do it myself. Thanks so much. It should say:
Bring 2 quarts water to boil in Dutch oven over med-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.

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11 months ago Mike Swanger

Are these to be blanched first in salted water? The recipe mentions salt, but nowhere in the procedure does it mention the salt.