2 lbs. small red/white potatoes (I do 1/2 pound per person)
8 cups water for boiling
1 1/4 cups salt (in water for boiling)
Olive oil
Malt vinegar
Freshly ground sea salt and cracked pepper
Boil potatoes in very salted water (just enough water to cover them) for 20 minutes or until soft. Smash to about 1/2 inch thick. (If they've cooled, I'll use the side of my fist. If not, you can use a glass. It works better if they're a bit cool.)
Drizzle generously with olive oil, sprinkle with SPG, and bake at 450 degrees for 20+ minutes. Douse potatoes immediately with malt vinegar and freshly ground sea salt and cracked pepper (or SPG), to taste. Turn potatoes over and re-drizzle and season on the second side. Bake 20 more minutes or until golden and crispy. Re-douse with malt vinegar on the second side when they come out of the oven.
* Barry's recipe appeared originally in Cook's Country (August/September 2012).
8 cups water for boiling
1 1/4 cups salt (in water for boiling)
Olive oil
Malt vinegar
Freshly ground sea salt and cracked pepper
Boil potatoes in very salted water (just enough water to cover them) for 20 minutes or until soft. Smash to about 1/2 inch thick. (If they've cooled, I'll use the side of my fist. If not, you can use a glass. It works better if they're a bit cool.)
Drizzle generously with olive oil, sprinkle with SPG, and bake at 450 degrees for 20+ minutes. Douse potatoes immediately with malt vinegar and freshly ground sea salt and cracked pepper (or SPG), to taste. Turn potatoes over and re-drizzle and season on the second side. Bake 20 more minutes or until golden and crispy. Re-douse with malt vinegar on the second side when they come out of the oven.
* Barry's recipe appeared originally in Cook's Country (August/September 2012).
