Crispy Salt and Vinegar Smashed Potatoes
 
 
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Ingredients
  • 2 lb. baby potatoes (Red, White, or Yukon Gold)
  • 1 tbsp. kosher salt, plus additional for sprinkling
  • 2 tbsp. unsalted butter, melted
  • 2 tbsp. olive oil
  • 2 tbsp. white vinegar
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 450° F. Line a large baking sheet with parchment paper, set aside.
  2. 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 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 singer layer. Using a heavy mug or glad, gently press down on each potato until it pops and smash down to about ½-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 vinegar, salt and freshly ground pepper. Serve hot.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/crispy-salt-and-vinegar-smashed-potatoes/