Excellent extra crunchy potatoes based on salt and vinegar. Made simply from young potatoes, vinegar, cheese, fresh herbs, sea salt and black pepper.
Each bite is perfect and delicious.
Mystery? First, cook the potatoes in a pan, breaking them, and then baking them at high temperature. Serve these crunchy mashed potatoes with a yoghurt or sour cream sauce to get the perfect crispy and creamy balance.
- 1kg of young potatoes
- 3/4 cup + 2 tablespoons apple cider vinegar
- 1 tablespoon of kosher salt, plus more to sprinkle
- 1/2 glass of olive oil
- 2 teaspoons of onion powder
- 1-2 cloves of garlic, ground or grated
- freshly ground black pepper
- 3/4 cup of grated cheese
- 1/4 cup of fresh herbs, such as parsley and basil
- 2 cups of plain Greek yogurt or sour cream
Preheat the oven to 190 ° C. Put potatoes, 3/4 spoil of vinegar and salt in a large pot. Add water to the cover. Bring to boil, then reduce to stewing. Cook for 15 minutes, until the potatoes are soft. Drain the potatoes and transfer them to the baking tray, let them cool.
Place the baking sheet on the potatoes, then press down firmly to smash the potatoes. Alternatively, use the bottom of the cup to break down each one. Mix the potatoes with olive oil, onion powder, garlic, season with salt and pepper. Move to the oven and bake potatoes to a light brown color, 25-30 minutes. Remove from the oven, sprinkle with cheese and put back in the oven for another 10 minutes, until the potatoes are crispy and golden-brown.
Put the potatoes on a plate. You can dress the sauce next to it. Sprinkle with fresh herbs and salt.
Enjoy your meal!