recipe

Cooking these potatoes in very salty water seasons them and makes them easy to smash.

safety
  • Uses the oven
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 1½ hours
yield
  • Serves 4

Prepare Ingredients

2 quarts
water
1¼ cups
salt
2 pounds
small red potatoes
Vegetable oil spray
¼ cup
extra-virgin olive oil
3 tablespoons
malt vinegar
¼ teaspoon
pepper

Gather Cooking Equipment

Cooling rack
2
rimmed baking sheets
Large pot
Slotted spoon
Paring knife
Pastry brush
1-­cup dry measuring cup
Ruler
Oven mitts
1
 

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Set cooling rack inside one rimmed baking sheet.

 
2
 
2 quarts
water
1¼ cups
salt

Add water to large pot and bring to boil over medium-high heat. Carefully add salt to water and stir with slotted spoon until dissolved.

 
3
 
2 pounds
small red potatoes

Carefully add potatoes to pot (ask an adult for help). Cook potatoes until very tender, 20 to 30 minutes. To check if potatoes are tender, use slotted spoon to carefully transfer one potato to wire rack in rimmed baking sheet. Carefully insert paring knife into potato. If it slips in and out easily the potatoes are ready. Turn off heat.

 
4
 

Use slotted spoon to carefully transfer potatoes to cooling rack set in baking sheet. Let potatoes sit to dry out for 10 minutes.

 
5
 
Vegetable oil spray
¼ cup
extra-virgin olive oil

Meanwhile, spray second rimmed baking sheet with vegetable oil spray. Use pastry brush to evenly coat baking sheet with olive oil.

 
6
 

When potatoes are dry, transfer potatoes to oiled baking sheet. Use 1-cup dry measuring cup to press down on each potato to flatten until ½ inch thick.

 
7
 
3 tablespoons
malt vinegar
¼ teaspoon
pepper

Use clean pastry brush to paint potatoes with half of vinegar. Sprinkle potatoes with pepper.

 
8
 

Place baking sheet in oven and roast until potatoes are well browned and crisp, 30 to 35 minutes.

 
9
 

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help).

 
10
 

Use pastry brush to carefully paint potatoes with remaining vinegar. Serve.