There are some flavor combinations that are hard to improve on, because well, they are already so perfect on their own. But who are we to not try and push the envelope?
People have been melting Raclette on potatoes for hundreds of years, enjoyed alongside bright and acidic pickles and cornichons.
Salt and vinegar chips have been around since the 1950’s and are one of the most popular potato chip flavors in America.
Why not marry these two dishes and make one bigger, better, bolder snack?
We hereby bring you….
Vinegared Smashed Potatoes with Schallenberg and Cornichons
The potatoes get boiled in vinegar, then smashed and roasted until they are crispy on the outside and creamy on the inside. Then to top it all off, a robust and beefy Alpine cheese gets melted on top. Yum yum yum.
Any Alpine cheese will work – Raclette, Gruyere, Appenzeller, Challerhocker – but we are really excited about Schallenberg. So grab a wedge and try it out.
Vinegared Smashed Potatoes with Scallenberg and Cornichons
Ingredients
- 1 lb small Yukon Gold potatoes
- 6 Tbsp apple cider or white distilled, or a mix of both, plus 1 additional Tbsp
- ¼ cup EVOO
- 0.15-0.25 lbs Schallenberg, grated on the large holes of a box grater
- ¼ cup cornichons, chopped
- Chopped fresh herbs, dill, parsley, carrot tops, etc.
- Salt and pepper, to taste
Instructions
- Preheat the oven to 450°F. Put potatoes and 6 tablespoons of vinegar in a large pot. Fill the pot with enough water to cover the potatoes by 1 inch. Set the pot over high heat and bring to a gentle boil. Boil for 10-15, until the potatoes are just fork-tender. Drain and transfer to a rimmed baking dish.
- Smash the potatoes by either placing an additional rimmed baking sheet on top of the potatoes and pressing down. You can also use a skillet, plate, or a mug to smash each potato. Break a few apart to get jagged edges and spread out on the baking sheet.
- Toss the potatoes gently with olive oil, the additional tablespoon of vinegar, salt, and pepper and place in the preheated oven. Bake for 20 minutes, tossing halfway through until the potatoes are golden brown. Remove the tray from the oven and sprinkle the grated cheese over the top of the potatoes. Place back in the oven and bake until the cheese is melted, about 5 minutes.
- Transfer potatoes to a serving dish and top with chopped cornichons and fresh herbs.
