Crispy Salt-and-Vinegar Smashed Potatoes
The potatoes are inspired by the "chips" (deep-fried potato wedges) served in English pubs that are salted and sprinkled with malt vinegar. To make these, baby Yukon Gold potatoes are boiled in salted water with vinegar until soft, tossed in melted ghee, smashed flat, and baked at high heat until crisp-then seasoned with additional salt and vinegar and vinegar right before serving.
- 6 baby Yukon gold potatoes (about 12 ounces)
- 1 cup white vinegar
- 1 tbsp salt
- 1 tbsp clarified butter or ghee melted
- 1 tbsp extra-virgin olive oil
- fresh chives chopped
- Preheat the oven to 400°F.
- Line a large rimmed baking sheet with parchment paper. in a 2-quart saucepan, combine the potatoes, vinegar, and salt. Add enough water to cover the potatoes by an inch. Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 25 minutes.
- Drain the potatoes and return them to the saucepan. Add the butter and toss gently to coat.
- Arrange the potatoes in a single layer on the prepared baking sheet. Using a heavy mug or glass, smash each potato to about ½-inch thickness.
- Bake for 20 minutes. Gently turn each potato over with a spatula. Brush with olive oil and bake for 15 to 20 minutes more, until golden brown and crisp.
- Remove with potatoes and sprinkle with about ½ teaspoon of vinegar on each potatoes and chives. Season with salt and pepper.
From The Whole30 Cookbook (page 74)