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Crispy Salt and Vinegar Smashed Potatoes Recipe

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This recipe for Crispy Salt and Vinegar Smashed Potatoes is from The Gliha Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds mixed baby potatoes (red are better for your sugar level but take 30 minutes to soften)
1 cup ,plus 2 TBSP white vinegar
1 TBSP kosher salt, addt'l for sprinkling
2 TBSP unsalted butter, melted
2 TBSP olive oil
Freshly ground black pepper
2 TBSP chopped fresh chives
Directions:
Directions:
Preheat oven to 450ºF. Line a large baking sheet with parchment paper.

Combine potatoes, 1 cup vinegar, and 1 TBSP kosher salt in 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 . Test for tenderness.

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 smasher, smash each potato to about 1/2 inch thickness. Drizzle with olive oil and sea salt.

Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and sea salt and continue baking for 20 minutes or more.

Once baked, sprinkle with 2 TBSP vinegar, chopped chives, salt and pepper. Serve hour.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour from beginning to end
Personal Notes:
Personal Notes:
Red skin potatoes are better for your sugar balance. This recipe can be made for any size serving This is delicious.

Use this recipe without vinegar and it is delicious.

 

 

 

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