Salt & Vinegar Roasted Potatoes

After smashing the first potato, I thought I was destined to be the next entry on craftfail. (If you have ever heard of Pinterest, or even if you haven't, you have to check out that site. hilarious!!) The directions specifically say that you should smash them but leave them in one piece. I am not a very gentle person, so smashing something to me means you should really smash it. It burst and spewed out all sides of the towel. I started using the side of my bench scraper and just slowly pressing down on that and it worked beautifully. Now don't get worried--this is not a difficult recipe!! In fact, I like that it is broken up into three fifteen minute chunks because I had time to do other stuff in between, like respond to a few emails, work on homework, and walk Bear around the block(not a long attention span for the first two items on that list!).
I LOVE vinegar. I used to think salt and vinegar chips and anyone who ate them were disgusting. Now I'm one of those disgusting people who loves them. My roommate in college (hi, Gma!) would tell me that they're so gross, they're good. Well they're totally not gross, but I can finally understand where she's coming from!
Good tip from Ms. Stewart herself (doubt she learned this in prison): you can boil and smash these, then refrigerate them until you're close to service time and bake them off when you're ready. Great for dinner parties or just planning ahead!
Well, enough dialogue about potatoes. I served them with some steamed peas and thyme roasted chicken drumsticks. And a couple thin mints for dessert:)

Salt & Vinegar Roasted Potatoes

serves 4

12 red, fingerling, or golden sweet yellow baby potatoes

Olive oil cooking spray or olive oil (time to get a Misto!!)

Sea or kosher salt and freshly cracked pepper, to taste

Malt vinegar, to taste (~1/4 cup)

Bring a pot of salted water to a boil. Add potatoes, then reduce heat to a "rapid simmer" and cook potatoes in water for 15-20 minutes, or until fork tender. Drain potatoes.

While potatoes cook, preheat oven to 450 F.

Lay a dish towel or paper towel flat and place a few potatoes on it. Lay a paper towel over the top. Carefully (ha!) smash the potato with the heel of your hand or the side of a bench scraper. It should be kind of flat but all in one piece. Do this to all of the potatoes, then carefully place on a lined baking sheet. Spray the potatoes with olive oil and season with salt and pepper.

Roast for 15-20 minutes on each side, then sprinkle with malt vinegar, to taste.

found on Pinterest and traced back to Martha


Had a great time at the Martina McBride/George Strait concert this weekend! We had really good seats and as soon as I figured out the flash, I got some better pictures. Martina is so awesome in person. No zoom on that pic of George walking in...but yes, there was some zoom used on the singing shot! Great concert!