Crispy Salt and Vinegar Smashed Potatoes
Ingredients
- 2 pounds mixed baby potatoes, Yukon Gold, red, etc.
- 1 Tablespoon kosher salt, plus addt’l for sprinkling
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons olive oil
- 2 Tablespoons white vinegar
- 2 Tablespoons chopped fresh chives
- Freshly ground black pepper
Instructions
- Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
- Add potatoes and 1 Tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Drain and return potatoes to saucepan. Add butter and gently toss to coat. 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.
- Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more.
- Once baked, sprinkle with vinegar, chopped chives, salt and pepper. Serve hot.
- Enjoy!