Smashed Salt And Vinegar Sweet Potatoes Recipes

SALT-AND-VINEGAR SMASHED POTATOES

Salt-and-Vinegar Smashed Potatoes image

Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.

SMASHED SALT-AND-VINEGAR SWEET POTATOES

Smashed Salt-and-Vinegar Sweet Potatoes image

Not your ordinary sweet potatoes, these are twice-cooked, punched up with vinegar and thyme, and meant to be enjoyed in their fiber-rich skins.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 1h

Number Of Ingredients 6

Ingredients

2 pounds sweet potatoes (4 to 5), scrubbed and cut crosswise into 1-inch slices
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
1 teaspoon champagne vinegar
Flaky sea salt, such as Maldon, for serving (optional)

Steps:

Fill a large pot fitted with a steamer basket with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until fork-tender, about 20 minutes.
Preheat oven to 425 degrees. Divide potatoes between 2 rimmed baking sheets; lightly mash using a metal spatula. Drizzle with oil. Season with 1/2 teaspoon coarse salt, pepper to taste, and thyme. Slide potatoes around on sheet to coat bottoms with oil.
Roast, rotating sheets once, until skins are golden and crisp, about 25 minutes. Transfer to a platter. Drizzle with vinegar, sprinkle with flaky salt, and serve.

Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 7 g, Protein 4 g, SaturatedFat 2 g, Sodium 265 g

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