A friend told me about Cooks Illustrated and Cooks Country a few years ago and I have been hooked ever since. Cooks Illustrated is a beautiful magazine, as appealing visually as it is gastronomically. Cooks Country contains more every day recipes. Both are spinoffs from the PBS series, America's Test Kitchen. This one is adapted from Cooks Country and is a favorite with my boys.
Serves 6-Prep time 20 minutes -Cook time-50 minutes
2lb Red Potatoes (2x1 Inch in Size-cut in 1/4s)
1 t Table Salt
4 tablespoons Malt Vinegar
Cracked Black Pepper (To Taste)
4 tablespoons Olive Oil
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush rimmed baking sheet evenly with Put potatoes on oiled baking sheet and turn to coat. Roast until softened, 25 min. Flatten each potato with back of spatula until ½ inch thick. Increase oven temp to 500. Brush potatoes with half of vinegar and season with salt and pepper. Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.
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