Crispy Salt and Vinegar Smashed Potatoes
preparation
local_dining minutes
cooking
timer minutes
servings
room_service4
Ingredients
fiber_manual_record2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
fiber_manual_recordFreshly ground black pepper
fiber_manual_record2 tablespoons chopped fresh chives
fiber_manual_record1 Tablespoon kosher salt, plus addt'l for sprinkling
fiber_manual_record2 Tablespoons olive oil
fiber_manual_record2 Tablespoons unsalted butter, melted
fiber_manual_record1 cup plus 2 Tbsp. white vinegar
Instructions
1 - Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
2 - Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan.
3 - Add enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4 - Drain and return potatoes to saucepan.
5 - Add butter and gently toss to coat.
6 - Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about 1/2-inch thickness.
7 - Bake for 20 minutes.
8 - Remove potatoes from oven and turn each with a spatula.
9 - Drizzle with olive oil and continue baking for 20 minutes more.Once baked, sprinkle with 2 Tbsp. vinegar, chopped chives, salt and pepper.
10 - Serve hot.Enjoy!