Sea Salt & Vinegar Smashed Red Potatoes
Servings:*
4 servingsIngredients
- 2 pounds small red potatoes
- 1 ½ cup white vinegar
- ½ teaspoons sea salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons white balsamic reduction
- 2 tablespoons fresh basil, chopped
- Coarse sea salt, to taste
Directions
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Rinse potatoes and place them in a large pot.
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To the pot, add vinegar, then add enough water to cover the potatoes by one inch. Add ½ teaspoon salt. Bring to a boil and cook until potatoes are very tender, but not falling apart, about 25-30 minutes, depending on the size of the potatoes. Drain vinegar water off.
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Heat oven to 450 F.
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Return potatoes to pot and add butter. Gently stir to melt butter and coat potatoes.
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Brush large sheet pan with olive oil. Spread out cooked potatoes on sheet pan.
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Using the bottom of a flat measuring cup or mug, smash potatoes to ½-inch thickness.
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Roast in oven until golden brown on bottom, about 15-20 minutes, then flip potatoes and roast for another 15-20 minutes.
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Remove from oven and drizzle with balsamic reduction. Sprinkle with chopped basil and coarse sea salt to taste. Serve warm or cold.