David loves vinegar. My cucumber salad never has enough vinegar. He also loves potatoes. So when I came across this recipe from Gail Simmons, we had to try it.
Ingredients:
2 lbs. small red- or white-skin new potatoes
1 cup plus 2 tsp. malt vinegar, divided, plus more for brushing
5 tbsp. kosher salt, divided, plus more for sprinkling
2 tbsp. unsalted butter
½ tsp. coarsely cracked black pepper
2 tbsp. finely chopped fresh chives, divided
1. Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and simmer until potatoes are just tender, 15 to 20 minutes.
2. Preheat oven to 450º. Line a rimmed baking sheet with parchment paper.
3. Whisk 4 cups cold water and remaining 4 tablespoons salt in a large bowl until salt is dissolved. Add 2 cups ice. Using a slotted spoon, transfer cooked potatoes to ice water. Let stand 30 seconds; drain and pat dry. Allow potatoes to cool slightly.
4. Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives (I always have dried chives – so this is what we used). Remove from heat and whisk in remaining 2 teaspoons vinegar. 
5. Use heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange smashed potatoes in a single layer on prepared baking sheet.
6. Brush potatoes with butter mixture, and sprinkle generously with salt. Flip and repeat on other side. Bake until edges are crispy and golden, 30 to 40 minutes. Brush generously with more vinegar; transfer to a serving platter. Sprinkle with remaining 1 tablespoon chives and desired amount of salt. Serve hot.
I think it needs additional butter as I like my potatoes crispier. The vinegar taste was there, and we really never thought of boiling potatoes in vinegar.
Overall, a tasty dish. We served the potatoes with mini meatloaves. My plate below. One meatloaf and two smaller potatoes.
David loved this.
Blessings.
One pound of ground chuck, half of onion, and one small zucchini shredded. Added Italian seasoning, two eggs, and some panko breading.
I have the Brownie pan from 
My plate with the vinegar smashed potatoes (another post). Perfect, juicy and the right portion size.
To serve: Sprinkle the beef with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and gochujang. We did roasted mini peppers and purple onion. 
David’s plate, served over rice.
My plate. Lots of peppers and not so much meat. This so satisfied my craving for Korean.
Like I said earlier, we will make this again! So yummy. Need to change the meat as the flank steak gets a little tough. Marinade was spot on.
So the recipe was pretty simple. Take cheese slices, place them on the baking sheet (with a silpat), bake at 350 degrees for about 25 minutes. Well, this was my fail. Too many cheese slices on the baking sheet. Everything melted together. Yes, fail. So to recover, I cut the sheet and tried baking them a bit further.
I spread them out more as well. They turned out wonderful this way. Crispy, crunchy, and savory. 
Loved these, and will make them again….So much better than buying them already done. I liked failing at this. It made me want to succeed, and conquer cooking. It was supposed to be super simple, and easy. It was, but if you do it correctly.
Mix the dry ingredients then add the peanut butter and honey. Stir until well blended.
I rolled them in Cacao and coconut. Next time I will incorporate those items into the balls, as they really didn’t stick as well as I thought they would.
Form into balls, and place into the freezer for about a hour to firm or set. Thaw to enjoy!
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