Crispy Smashed Potatoes

55 min · 4 servings · The Test Kitchen · titleunknownyet — /recipes/crispy-smashed-potatoes

Ingredients

• 1½ lb baby yellow potatoes
• 2 tbsp white vinegar
• 3 tbsp olive oil
• 2 garlic cloves, grated
• 1 tsp flaky salt
• 2 tbsp chives, thinly sliced

Method

1. Boil. Cover the potatoes with cold salted water, add the vinegar, and simmer until a knife slides in with no resistance.
2. Smash. Drain and let dry 5 minutes. On an oiled sheet pan, press each potato to about ½ inch thick with the bottom of a glass.
3. Roast. Drizzle with the olive oil mixed with grated garlic. Roast at 450°F (230°C) without flipping until the edges are deep golden and crisp.
4. Finish. Scatter with flaky salt and chives. Serve immediately — they soften as they sit.

Notes

1. Potatoes larger than a golf ball should be halved before boiling.

Storage: Best immediately. Re-crisp leftovers in a 425°F oven for 8–10 minutes.