- 1-1/2 lbs. small round potatoes
- Coarse salt
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup malt vinegar (cider vinegar can be substituted
In a medium pot, bring potatoes to a boil over high heat in salted water. Cook at a rapid simmer until potatoes are tender, about 20 minutes. Place a folded dishtowel or paper towel on a work surface and place a potato inside. Gently...and i mean gently, smash the potato so that it is flattened but still in one piece. The edges on the potato will split. Repeat with remaining potatoes.
That guy on the end didn't make it.
Preheat oven to 450 degrees F. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with remaining 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar and season with coarse salt.
I served these yummy potatoes with Parmesan crusted Tilapia - As good as any chippery!
~Adapted from Everyday Food