Ingredients
The following ingredients have 4 Servings
- 2 pounds small red- or white-skin new potatoes
- 1 cup plus 2 teaspoons malt vinegar
- divided (plus more for brushing)
- 5 tablespoons kosher salt
- divided (plus more for sprinkling)
- 2 tablespoons unsalted butter
- ½ teaspoon coarsely cracked black pepper
- 2 tablespoons finely chopped fresh chives
- divided
Instruction
- Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat
- Add water to cover potatoes by 1 inch
- Bring to a boil; cover and simmer until potatoes are just tender, 15 to 20 minutes
- Preheat oven to 450˚F
- Line a rimmed baking sheet with parchment paper
- Whisk 4 cups cold water and remaining 4 tablespoons salt in a large bowl until salt is dissolved
- Add 2 cups ice
- Using a slotted spoon, transfer cooked potatoes to ice water
- Let stand 30 seconds; drain and pat dry
- Allow potatoes to cool slightly
- Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives
- Remove from heat and whisk in remaining 2 teaspoons vinegar
- Use the heel of your hand to gently smash and flatten each potato to a ½-inch thickness
- Arrange smashed potatoes in a single layer on prepared baking sheet
- Brush potatoes with butter mixture, and sprinkle generously with salt
- Flip and repeat on other side
- Bake until edges are crispy and golden, 30 to 40 minutes
- Brush generously with more vinegar; transfer to a serving platter
- Sprinkle with remaining 1 tablespoon chives and desired amount of salt
- Serve hot
