Ingredients

The following ingredients have 4 Servings
  • 8 red potatoes OR Yukon gold potatoes (red waxy potatoes will be creamier, gold potatoes will be fluffier)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced (optional)
  • 1 teaspoon sea salt, divided (or more to taste)
  • 2 tablespoons malt vinegar (or more to taste)
  • Optional: diced green onion to garnish

Instruction

  • Bring a large pot of water to a boil.
  • Boil potatoes until tender.  Boil about 25 minutes for small potatoes, 35 minutes for larger potatoes.  Potatoes are ready when they can be easily pierced with a fork.
  • Preheat oven broiler.
  • Remove potatoes from the pot, and carefully smash with a potato masher or a large, sturdy serving fork.
  • Allow potatoes to cool for about 5 minutes after smashing.  This will let some of the steam escape, and the finished potatoes will be crispier.
  • Transfer potatoes to a large cast iron pan (or 2 medium-size cast iron pans), or arrange them on a baking sheet.
  • Drizzle olive oil over the potatoes, sprinkle the garlic (if using) and salt over the potatoes.
  • Broil 10 minutes or until the potatoes develop crispy edges.
  • Serve potatoes with the remaining salt.  Immediately before serving, drizzle the malt vinegar over the potatoes, or serve the vinegar on the side.Garnish with green onion if desired.