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.


  • 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


  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.


Adapted From | Martha Stewart


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