Here is another post definitely worth posting again. My family loves these potatoes. My grandsons enjoy helping me flatten them out after they are boiled. The oldest grandson can’t get enough of these…neither can I. A really yummy and satisfying side dish. Give them a try!

Oh my goodness! This was one of those recipes where you take a taste, and say, “Not bad,” and then suddenly…you become ravenous for more, More, MORE! These are scrumptious…a perfect side dish to just about anything. And…so very easy to make. Hooray!

I found the recipe in Martha Stewart’s Everyday Food Magazine.

It can be adapted to larger red potatoes, just cut the potatoes in quarters before smashing.

Salt and Vinegar Roasted Potatoes:

1 1/2 lbs small red skin potatoes (fingerling size) unpeeled and scrubbed

coarse salt

2 tbs extra-virgin olive oil

1/4 cup malt vinegar or apple cider vinegar (I used the apple cider variety)

Boil whole potatoes in gently rolling water until you can easily pierce them through with fork or barbecue skewer. (20 minutes)

Cool long enough to handle. For larger potatoes this is the time to cut them into quarters. The smaller potatoes are left whole. Place potatoes between a clean, non-fuzzy towel, or use a zip-lock bag (this was my choice) Only do a few at a time.

Next is the Fun part. Using the flat of your hand, or side of fist, punch the potato flat to about a 1/2 inch thickness. Don’t smash so hard that the potato separates, you want it to stay whole and intact, but flattened out. Do this with all the potatoes.

Preheat oven to 450 degrees. Brush rimmed cookie sheet with 1 tbs olive oil. Place potatoes on sheet and brush tops with remaining oil. Bake until crisp and golden. Halfway through baking time take out of oven and turn. When finished baking, toss with the vinegar and season lightly with the salt.