Salt and Vinegar Smashed Potatoes
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prep time
10 mins
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cook time
40 mins
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total time
50 mins
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servings
4
ingredients
1 pound baby red potatoes, washed and dried
1 cup Pompeian Red Wine Vinegar
3 cups water
1/2 Tablespoon salt
2 Tablespoon unsalted butter, melted
2 Tablespoons Pompeian Made Easy Drizzle Extra Virgin Olive Oil
2 Tablespoons Pompeian Red Wine Vinegar
Salt, pepper and more vinegar for drizzling
Chives, for topping (optional)
preparation
- Preheat oven to 425° F and line a baking sheet with a silicone mat.
- Add potatoes to a large stock pot, cover with Pompeian Red Wine Vinegar, water and salt.
- Bring to a simmer and simmer until potatoes are tender, about 15-25 minutes. Drain and let sit until cool enough to handle.
- Place slightly cooled potatoes onto prepared baking sheet. Press down on the potatoes with a small glass to smash them.
- Drizzle with melted butter, Pompeian Made Easy Drizzle Extra Virgin Olive Oil and Pompeian Red Wine Vinegar.
- Season with salt and pepper.
- Bake in preheated oven until the bottoms of the potatoes begin to crisp, about 20 minutes.
- Taste and season with more salt, pepper, and vinegar, to taste. Top with chives to serve.
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