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
Small Red Potatoes (1 to 2 inches in diameter)
Extra Virgin Olive Oil
Kosher Salt, preferably Diamond Crystal
Malt Vinegar, divided
Red Pepper Flakes
In This Recipe
Preheat oven to 500°F. Adjust oven rack to upper-middle position.
Place parchment paper over large baking sheet and brush it evenly with the oil.
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.
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).
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.
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.
Transfer to a nice platter, with the smashed side up.