Ofenkartoffeln mit Salz und Essig

Zutaten

• 1 1/2 lbs mini potatoes (red or yellow)
• 1 Tablespoons olive oil (or other cooking oil)
• 2 - 3 Tablespoons cider vinegar ((start with 2 and add more, to taste))
• 1 1/2 teaspoons Maldon salt (or other coarse salt, to taste)

Zubereitung

1. 1

   Set up a steamer by bringing an inch or two of water to a boil in a large pot. Once boiling, insert the steamer basket. Add the potatoes and cover with a lid. *See the Recipe Notes below for a makeshift steamer setup if you don't have a steamer pot.

2. 2

   Steam the potatoes until tender, about 30 minutes. *Be sure to test for tenderness with a knife. The knife should pass through the potato easily. Remove the potatoes to a large plate and let stand uncovered for 5-10 minutes to dry.

3. 3

   Preheat the oven to 425F (non-convection/not fan-assisted).

4. 4

   Using the back of a fork, press down on the top of the potatoes to break them open, then coax each into roughly two pieces with rough edges. You don't want to smash too thoroughly. A few small pieces are fine, but the larger pieces will roast up the best.

5. 5

   Add the oil to a large baking sheet and place the baking sheet with the oil into the preheated oven for 5 minutes. Remove the baking sheet and immediately scatter the smashed potatoes onto the hot baking sheet.

6. 6

   Return the baking sheet with the potatoes to the oven and roast for 20 minutes undisturbed, then stir and roast an additional 10 minutes or until golden and crispy.

7. 7

   Remove from the oven. Drizzle the vinegar over the hot potatoes and stir to distribute. Start with 2 Tablespoons of cider vinegar, then taste and add more to taste. Sprinkle with the salt. Serve immediately.