Ingredients

The following ingredients have 4 Servings
  • 1-1/2 pounds tri-colored baby or fingerling potatoes, (about 1-2" in diameter)
  • 2 Tablespoons olive oil
  • 1-1/2 teaspoon sea salt
  • 2 teaspoons malt vinegar powder

Instruction

  • First, cook the potatoes whole in boiling water until they are fork tender. Turn off the heat and let them cool in the water
  • Once they are cooled enough to handle, heat the oil in a heavy skillet.
  • Place potatoes in the skillet, one at a time. Using the flat bottom of a glass or cup, push down until the potatoes are "smashed". Fry them up until just lightly golden brown, then flip and do the other sides.
  • Sprinkle the salt and vinegar powder evenly over all the potatoes. 
  • Serve hot!