Print

Crispy Salt & Malt Vinegar Roasted Potatoes

You can make these potatoes ahead of time. Boil and smash them, cover and refrigerate overnight, then finish them in the oven the next day.

Ingredients

Scale
  • 1 1/2 pounds small round or fingerling potatoes
  • Wild Garlic Salt by Falksalt or Coarse flaky salt
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup malt vinegar
  • 1/4 cup of chopped fresh herbs such as parsley or tarragon

Instructions

  1. In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place the potatoes on a flat surface. Using a flat surface (like the bottom of a glass), gently smash each potato so that it is flattened but still in one piece (edges will split).
  2. Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through.
  3. Remove from oven, toss with vinegar, season with salt and finish with fresh herbs.

Notes

Adapted From | Martha Stewart

Nutrition

Skip to content