Crispy Salt & Malt Vinegar Roasted Potatoes

Most of us have no control when placed in front of a bag of salt and vinegar potato chips. Unfortunately they aren’t dinner party friendly, so here is a more elegant version of the flavors that burst in your mouth when you marry salt and vinegar.

The secret here is to combine a good quality malt vinegar with high quality flaky salt, Maldon Salt is great but we are loving Falksalt; they produce a wonderful collection of Crystal Flake salt , made of 100% pure sea salt and natural ingredients, with the hot smashed potatoes. For a pop of freshness finish the, flattened mini-spuds with fresh herbs, we used parsley but tarragon would be great as well.

Crispy Malt Vinegar Potatos-Collage 3

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).

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.

Remove from oven, toss with vinegar, season with salt and finish with fresh herbs.

 

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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.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
Scale

Ingredients

  • 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

Instructions

  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.

Notes

Adapted From | Martha Stewart

Nutrition

  • Serving Size: 4