Side Pannel
Crispy Salt and Vinegar Smashed Potatoes
Crispy Salt and Vinegar Smashed Potatoes
- Recipe Submitted by Cool Whip on 09/07/2014
Category: Vegetarian, Potatoes, Peppers
Ingredients List
- 2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
- 1 cup plus 2 Tbsp. white vinegar
- 1 Tablespoon kosher salt, plus addt”™l for sprinkling
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons olive oil
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
Directions
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. Add enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. 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.
4. 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.
5. Once baked, sprinkle with 2 Tbsp. vinegar, chopped chives, salt and pepper. Serve hot.
6. Enjoy!
2. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. 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.
4. 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.
5. Once baked, sprinkle with 2 Tbsp. vinegar, chopped chives, salt and pepper. Serve hot.
6. Enjoy!
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