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Salt and Vinegar Potatoes

thebtlsthebtls Posts: 2,300
edited August 2011 in Vegetables
On the stove or the egg, this is a great side dish for steak, chicken or any entree. Tonight it accompanied spatchcock chicken (no pictures).

Photobucket

Ingredients
 1.2-2 Lb. Bag of Fingerling or Gourmet Potatoes
 Coarse Sea Salt
 EVOO
 ¼ Cup Malt Vinegar

Directions
1. Bring potatoes to a boil over high heat in salted water. Reduce heat and cook until done (fork test soft)
2. Remove from heat and drain.
3. Place potatoes on a dish towel and gently smash with your palm until skins break.
4. Preheat oven to 450 degrees. Brush a rimmed baking sheet with oil and place potatoes on sheet. Bake until just short of crispy and flip during cook (about 20 minutes).
5. Turn off oven and let set for 10 minutes.
6. Remove and place into a mixing bowl; add salt to taste and vinegar and toss. Serve warm.

RESPECTFULLY; PLEASE REMOVE THE RESTRICTIONS AND LET US HAVE A SIGNATURE BLOCK. YOU CAN EASILY MONITOR THEM, IF THEY ARE REDIRECTING...KILL THEM OFF. THANK YOU.
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241

Comments

  • BotchBotch Posts: 4,392
    Looking forward to trying this, I LOVE salt-n-vinegar potato chips!
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • thebtlsthebtls Posts: 2,300
    It works with any really small potatoes, the multi colored fingerling make the best presentation
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
  • SpoonSpoon Posts: 328
    @Btls: until (or if) they add the signature block added, you may want to take a page from Egg Juju and burn in your blog site address onto the photos you post. I was looking at his Jerk Pork post and saw his site on the photos and then checked out his site. It's not the same as a direct link, but it may help drive some to your site. It gets the info out there at least.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • thebtlsthebtls Posts: 2,300
    Thanks spoon. Trying to take a semi high road for now. If it doesn't come around I'll just stick around the greeneggers...
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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