Salt and Vinegar Smashed Potatoes
You cannot go wrong with these salt and vinegar smashed potatoes. A crispy outside with a hit of vinegar and a fluffy inside make them the perfect side dish.
Equipment
- Potato masher
- Lined sheet pan
- Pastry brush
- Colander
- Dutch oven or large pot
Ingredients
- 2½ pounds Yukon gold potatoes small or medium in size
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted, melted
- 1 tablespoon malt vinegar
- 1 tablespoon chives chopped
- ½ tablespoon salt kosher
- 1 teaspoon ground black pepper
Instructions
- Place the potatoes in the Dutch oven and add cold water until it covers the potatoes by an inch. Place over medium high heat and bring to a boil. Reduce the heat the medium and cook for 15-20 minutes or until a fork or knife inserted into the potatoes passes through easily.
- While the potatoes are cooking preheat the oven to 425°F, 220°C or gas mark 6. In a bowl mix the butter and olive oil.
- Once the potatoes are cooked pour them into a colander and allow them to cool enough for you to handle but still hot.
- Place on a lined sheet pan and using the potato smasher press down until the potatoes are about a centimeter thick. Brush with the butter and olive oil. Sprinkle on the salt and pepper and bake for 20-30 minutes, or until the potatoes become brown and crispy.
- Sprinkle on the chives and vinegar.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 50gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 890mgPotassium: 1204mgFiber: 6gSugar: 2gVitamin A: 129IUVitamin C: 56mgCalcium: 39mgIron: 2mg
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