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)


  1. Preheat oven to 425° F and line a baking sheet with a silicone mat.
  2. Add potatoes to a large stock pot, cover with Pompeian Red Wine Vinegar, water and salt.
  3. Bring to a simmer and simmer until potatoes are tender, about 15-25 minutes. Drain and let sit until cool enough to handle.
  4. Place slightly cooled potatoes onto prepared baking sheet. Press down on the potatoes with a small glass to smash them.
  5. Drizzle with melted butter, Pompeian Made Easy Drizzle Extra Virgin Olive Oil and Pompeian Red Wine Vinegar.
  6. Season with salt and pepper.
  7. Bake in preheated oven until the bottoms of the potatoes begin to crisp, about 20 minutes.
  8. Taste and season with more salt, pepper, and vinegar, to taste. Top with chives to serve.