Crispy Salt & Malt Vinegar Roasted Potatoes
Most of us have no control when placed in front of a bag of salt and vinegar potato chips. Unfortunately they aren’t dinner party friendly, so here is a more elegant version of the flavors that burst in your mouth when you marry salt and vinegar.
The secret here is to combine a good quality malt vinegar with high quality flaky salt, Maldon Salt is great but we are loving Falksalt; they produce a wonderful collection of Crystal Flake salt , made of 100% pure sea salt and natural ingredients, with the hot smashed potatoes. For a pop of freshness finish the, flattened mini-spuds with fresh herbs, we used parsley but tarragon would be great as well.
In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place the potatoes on a flat surface. Using a flat surface (like the bottom of a glass), gently smash each potato so that it is flattened but still in one piece (edges will split).
Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through.
Remove from oven, toss with vinegar, season with salt and finish with fresh herbs.
Crispy Salt & Malt Vinegar Roasted Potatoes
You can make these potatoes ahead of time. Boil and smash them, cover and refrigerate overnight, then finish them in the oven the next day.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
Ingredients
- 1 1/2 pounds small round or fingerling potatoes
- Wild Garlic Salt by Falksalt or Coarse flaky salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup malt vinegar
- 1/4 cup of chopped fresh herbs such as parsley or tarragon
Instructions
- In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place the potatoes on a flat surface. Using a flat surface (like the bottom of a glass), gently smash each potato so that it is flattened but still in one piece (edges will split).
- Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through.
- Remove from oven, toss with vinegar, season with salt and finish with fresh herbs.
Notes
Adapted From | Martha Stewart
Nutrition
- Serving Size: 4