Description
Crispy roasted fingerling potatoes with tangy vinegar flavor and sea salt finish
Ingredients
Scale
- 2 pounds fingerling potatoes, scrubbed clean
- 1/2 cup white vinegar
- 1/4 cup malt vinegar
- 2 tablespoons kosher salt, divided
- 3 tablespoons olive oil
- 1 teaspoon sea salt flakes
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- 1. Fill a large pot with water and add both vinegars along with 1 tablespoon of kosher salt. Bring to a rolling boil over high heat.
- 2. Add the fingerling potatoes to the boiling vinegar water. Cook for 15-18 minutes until they’re tender when pierced with a fork but still hold their shape.
- 3. While potatoes cook, preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- 4. Drain the potatoes thoroughly in a colander. Let them sit for 2-3 minutes to allow excess moisture to evaporate.
- 5. Using a potato masher or the back of a large spoon, gently press down on each potato to flatten it slightly. You want to create craggy edges without completely smashing them.
- 6. Transfer the smashed potatoes to your prepared baking sheet, spacing them evenly apart.
- 7. Drizzle the olive oil over the potatoes, then sprinkle with the remaining tablespoon of kosher salt and black pepper.
- 8. Roast for 25-30 minutes until the edges are golden brown and crispy.
- 9. Remove from oven and immediately sprinkle with sea salt flakes and fresh herbs.
Notes
Store leftovers in refrigerator for up to 3 days. Reheat in 400°F oven for 10-12 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 2g
- Sodium: 580mg
- Fat: 7g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g