I’m not a very inventive cook, so I often look to Pinterest when I need something new to try. The other day I was browsing for a new potato recipe and came across a blog titled, The Comfort of Cooking. She had a recipe called “Crispy Salt and Vinegar Smashed Potatoes” that caught my attention. Since malt salt and vinegar chips are practically a staple in our house I figured this was a must try recipe, and what better recipe to let my 2-year-old son help with!
I of course, started by placing a bag of our Side Delights® Gourmet Petite Real Red Potatoes in a pot to boil until tender. Next, I drained them, coated them with butter and placed them on a parchment lined cookie sheet for the smashing.
When I first told my son that he could squish the potatoes with the mallet he wasn’t quite sure what to think, this went against my normal directions to not bang on things! Once he realized I was serious he went to town!
Place them in the oven to cook for 20 minutes. Remove from the oven, flip the potatoes and drizzle them with a little olive oil. Bake for another 20 minutes. Once done sprinkle them with vinegar, chives, salt and pepper, and they are ready to eat!
Needless to say, it was a hit all around, he had a blasted doing the smashing and my husband deemed it a definite do-over.
Give it a try and let us know what you think. Maybe even let your kids help out, we’d love to see their reactions on our Facebook page!
Ingredients:
1 bag of Side Delights® Gourmet Petite Real Red Potatoes
1 Tbsp. of kosher salt
2 Tbsp. unsalted butter, melted
2 Tbsp. Olive Oil
2 Tbsp. White Vinegar
2 Tbsp. Fresh Chives, chopped
Freshly Ground Black Pepper (to taste)
Directions:
Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. (I actually used two sheets)
Add potatoes and 1 Tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass (or mallet!), smash each potato to about ½-inch thickness.
Recipe from www.thecomfortofcooking.com
