1 1.5-pound bag Melissa’s Baby Dutch Yellow Potatoes
4 tablespoons olive oil
1 tablespoon kosher salt
Malt & Vinegar Salt*
Freshly ground pepper
Parmesan Cheese
Preheat oven to 400°.
Place potatoes and kosher salt in a large saucepan of water. Bring to a boil and simmer for 15 to 20 minutes until the potatoes are tender when pierced with a fork. Drain potatoes and place on a foil-lined sheet pan. With a potato masher, press each potato until it's about ½" thick. Be careful, or you’ll make a right mess. Toss potatoes with the olive oil, Malt & Vinegar Salt, and lots of pepper. Roast for 25 to 30 minutes, turning once, until the skins are crispy. Sprinkle the potatoes with bit more salt and dust with Parmesan. Roast for another 2 to 3 minutes until the cheese is hot. Serve them with sour cream, ranch dressing, chopped chives, chopped scallions, applesauce, and extra salt, and a bottle of Malt Vinegar. These are so good that it’s hard to stop eating them, so you might want to make a double or triple batch.
*I got this from Williams-Sonoma. If you don’t have one near you, you can buy Malt & Vinegar Powder and add sea salt of your own.