Ingredients
Units
Scale
- 2 pound petite potatoes, Yukon Gold
- 1 cup plus 2 tablespoons white wine vinegar*
- 1 Tablespoon kosher salt, plus more for sprinkling
- 3 Tablespoons grapeseed oil, divided
- 2 Tablespoons fresh chives or scallions, chopped
Instructions
- Combine potatoes, 1 cup vinegar, and 1 tablespoon salt in a large sauce pan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and reduce heat to simmer until potatoes are just tender, 15 to 20 minutes. I used the baby potatoes, and they took just the 15 minutes. If your potatoes are a little larger you do want to cook them till tender, but be careful not to overcook them. Some people have done this first step in the microwave and even the instant pot to save time.
- Preheat your oven to 450˚F. Line a baking sheet with parchment paper.
- Drain the potatoes and return them to the saucepan. Add 1 ½ Tablespoons of the oil here (half the total) and toss to coat.
- Transfer the potatoes to the prepared baking sheet. Spread them out in an even layer. Using a heavy mug or glass, smash the potatoes to about ½ inch in thickness. Bake for 20 minutes.
- Drizzle or use a pastry brush to add the remaining 1 ½ Tablespoons of olive oil to the potatoes. Continue baking for 20 more minutes.
- Remove from the oven and drizzle with 2 Tablespoons of vinegar. Add a few flakes of Maldon sea salt for garnish, and sprinkle with chives/scallions. Serve hot and enjoy!
Notes
*White wine vinegar is easily accessible. Malt vinegar yields the best flavor. Apple cider vinegar works as well.
- Prep Time: 5
- Cook Time: 60
- Category: Sides