This is based on a recipe by Gail Simmons in the Nov. 13, 2017 issue of People magazine. Her recipe called for 2# potatoes and indicated it would serve 4. I only used 1# and adjusted some (but not all) of the ingredient amounts.
Baked Salt & Vinegar Smashed Potatoes
The Ingredients.
1 lb. small red-or-white-skin new potatoes
½ c malt vinegar
1/2 T Kosher salt
water to cover
2 c cold water
2 T Kosher salt
1 c ice
2 T butter
½ t coarse cracked black pepper
1-2 T finely chopped fresh chives
2 t malt vinegar
Kosher salt to season
The Instructions
Combine potatoes, vinegar, salt in saucepan over high heat. Add water to cover by about 1 inch. Bring to a boil. Cover and simmer until potatoes are tender, about 15 minutes.
Preheat oven to 450 degrees. Line rimmed baking sheet with parchment paper.
Whisk cold water and salt together until salt dissolves. Add ice. Transfer potatoes to ice water using slotted spoon. Let stand about 30 seconds; drain; pat dry. Allow potatoes to cool slightly.
Melt butter. Stir in pepper and chives. Remove from heat and whisk in vinegar. Smash potatoes with heel of hand to about ½ inch thickness. Arrange in single layer on baking sheet. Brush with butter mixture and sprinkle with salt. Flip over and repeat on second side. Save some butter mixture for after baking.
Bake for 30 or so minutes until edges are crispy and golden. Brush with remaining butter mixture. Serve hot.
CREDITS: TEMPLATE: Cookbook Vol. 2 #3 by Wishing Well Creations; KIT: Ballerina by Meagan\'s Creations; FONTS: Arial; A Little Sunshine