Wednesday, June 01, 2011


Well, I am posting and it's the evening! I am not even in bed yet! Lol. 
So I found this great little recipe in the May 2011 issue of Martha Stewart's Everyday Food {mini} magazine. As soon as I saw it I knew I had to post it, especially since I am such a potato lover AND vinegar lover to boot. 
So it was the perfect combo and perfect little recipe to share with you guys on this {beginning to cool down} lovely evening. ;) 
Definitely a great recipe to warm the belly.

Bon Appetit!

Salt 'n' Vinegar Roasted Potatoes
You can make these potatoes ahead of time. Boil and smash them, cover and refrigerate overnight, then finish them in the oven the next day.

Active Time: 10 minutes
Total Time: 1 hour
Serves: 4

1-1/2 pounds small round or fingerling potatoes
Coarse salt
2 tablespoons extra-virgin olive oil
1/4 cup malt vinegar
{Swap It: You could also dress the potatoes with cider vinegar and flaky sea salt.}

1. In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece {edges will split}. Repeat with remaining potatoes. 

2. Preheat oven to 450C. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt. 

{Per serving: 203 cal; 7 g fat (1 g sat fat); 4 g protein; 32 g carb; 2 g fiber}

There you go! I think I might give this a try tomorrow with some fish or a piece of chicken, not too sure yet...but it does sound super good and pretty healthy too. 
I wonder if you could use regular vinegar though instead of cider or malt. Hmm.


{Source: Image from Martha Stewart Website}

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