Crispy on the outside, and creamy on the inside, salt and malt vinegar smashed potatoes! Perfect for a Sunday supper side dish, or served up with a pan of roasted veggies. Very simple to make, with just a handful of ingredients; just boil the potatoes, then smash, bake, and brush with vinegar. If you really want to go all out, you can pan saute´these beauties, preferably in a cast iron skillet for extra crunch. I used malt vinegar here but they’re super delicious with a good quality balsamic vinegar too. If you’re gluten sensitive, I would stay away from malt vinegar as it can sometimes contain gluten. You can use tricolor baby potatoes and I find the smaller the potato the crispier the final outcome. Topping possibilities are endless and if you’re a cheese lover/eater you can top with some parmesan cheese! Since my hubby was in town this week I was able to put together a short video for you here. Please leave a comment if you decide to smash some taters this week!
- 1.5 lbs baby potatoes (red, yellow, or tricolor)
- ⅛ c salt
- 2 Tbl Ghee or olive oil
- 1 tsp garlic salt, or 1 clove minced garlic
- Cracked pepper
- ¼ c malt or balsamic vinegar
- 2 Tbl chopped parsley
- Wash potatoes, then add to a large pot and add enough water so all potatoes are submerged.
- Add the salt and bring to a boil, then reduce to medium heat with so you have a slow boil.
- Cook 20-25 minutes until soft and a knife slides easily into the potato.
- Drain and add the potatoes back into the pot and add ghee, garlic, salt and pepper, and toss until potatoes are completely covered.
- Preheat your oven to 425° and line a baking sheet with parchment paper. You may need 2 sheets.
- Transfer each potato to the baking sheets, then smash with a wooden spoon, potato masher, or bottom of a measuring cup.
- Roast for 20-30 minutes, then flip for an additional 10-15 minutes.
- Remove from oven and brush with vinegar. Use remaining vinegar as a dip.
- Sprinkle with chopped parsley.
- Notes: Do not use malt vinegar if you're gluten sensitive. Balsamic, apple cider, or rice vinegar will work fine. You can also saute´these in a cast iron skillet which will result in a crispier potato.
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