I love potatoes, but sometimes you just have to add a little something to them, you know? Probably how loaded baked potatoes came to be…someone feeling they needed to be tweaked.
I was barbequeing chicken breast last night, pretty plain – little barbeque sauce and some flame, call it done. Made a salad but needed something else. While perusing the internet, found “45 potato recipes” by Delish, and as I went through them, I found one called Smashed Salt & Vinegar Potatoes which sounded pretty interesting, however, I’ve been on the Delish website enough that I would have to sign up to be able to see the actual recipes now. I have so many memberships and blogs and emails and pages that, I am sorry Delish, but no can do, so I fudged it.
- 2 lbs of potatoes – I never have baby potatoes because a tiny bag of them cost as much, or more, as a 10 pound bag of big potatoes but use them if you have them. Scrub them, chunk them, call it good.
- 1/2 cup of vinegar – I used malt vinegar (the stuff for fish & chips), but use any kind you like.
- salt (essential in this case 🙂 )
- 2-3 TB Olive oil
- 1 TB minced garlic
- 1/2 cup water
- 1 cup of shredded cheddar cheese (optional)
I used the Instant Pot but this would work just as well on the stove. Add the potatoes to the liner pot. Add the vinegar and 1/2 cup of water and some salt, couple of pinches should do the job.
Put the lid on the IP and close the valve, and set it to cook for 6 minutes. When it’s done, release the pressure and drain the potatoes. I drained into a colander so I could use the vinegar a little later on.
I’m of two minds about this next bit. I smushed the potatoes on a cookie sheet with the bottom of a glass then put them into a bowl to get olive oiled and garliced and such. I think, being as I was using pieces of potatoes, that I should have olive oiled & garlicked them on the pan. I hate doing that because I just can’t be sure I got everyone and I find I use more oil that way. Virgo problems!
Whichever way you do it, spread the olive oil over all the potatoes, add some black pepper, the garlic and a couple of pinches of salt.
Crank your oven to 450 F and put the potatoes in. I baked them for 10 minutes and then flipped them and then put them back in for another 15 minutes.
When that 15 minutes was up, I flipped them again and used a spoon to coat all the potatoes with the vinegar I saved from the IP, sprinkled the grated cheese over the whole works and popped it back into the oven to wait for the chicken to be done…..about 10 minutes more. Any more salt or pepper I left up to each person eating them.
Despite the strong smell of vinegar permeating the house, the flavour on the potatoes was nowhere near overwhelming. 🙂 I think Parmesan cheese would have been better or perhaps a stronger cheddar…I use old cheddar always, but it didn’t add a whole lot of extra flavour, not that cheese is ever a bad decision.