Roasted Salt-and-Vinegar Potatoes
Making crispy potatoes that are imbued with vinegar and salt wasn’t as easy as shaking a shaker and drizzling on vinegar.
Why This Recipe Works
Cooking small red potatoes in a super-saturated salt solution creates an incredibly creamy, well-seasoned potato interior. After the potatoes are par cooked, we “smash” them to expose some of the potato flesh, brush them with malt vinegar, and roast them on a well-oiled sheet pan until the exposed surface is golden and crispy. A final brush with more vinegar when the potatoes come out of the oven reinforces the addictive salty-sour flavor of these spuds.
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