3 lb. red potatoes (about 2-inch diameter)
1 cup salt
3 to 4 tbsp. extra virgin olive oil (EVOO)
3 to 4 tbsp. malt vinegar (Heinz)

Scrub potatoes. Leave skins on. Add potatoes and 1 cup of salt to a 5-quart pan of water. Bring to a boil. Boil for about 20 minutes until fork can easily be inserted to the center of each potato with little resistance.

Remove each potato from pan allowing potato to stop dripping water before placing onto a cookie sheet. Blot any extra water from potatoes and cookie sheet.

Spread out potatoes so that air can circulate around them and they can cool down. Hot potatoes will break apart when smashed, so the cool down is important. 10 to 15 minutes on top shelf of freezer is a quick cool down.

Meanwhile, spread olive oil generously onto a large cookie sheet so that potatoes do not stick during baking. Place cooled potatoes onto oiled cookie sheet. Gently smash with potato masher or spatula to the height of about 1-inch so that all smashed potatoes will be of the same height. Brush olive oil on the top of each potato.

Bake in preheated 450°F (hot) oven for 30 minutes. Remove from oven and brush the top of each potato with malt vinegar.

Serve with a big smile, then sit down and enjoy all the compliments from your family!

Submitted by: Pony Boy Kramer