SALT-AND-VINEGAR SMASHED POTATOES
SERVES 4
This recipe is inspired by the brilliant flavor of salt and vinegar potato chips, which are pretty much the one snack I am absolutely unable to resist. My roasted potato version makes a great side for steaks (see here to here) and roast chicken, but it’s also delicious alongside all sorts of vegetarian meals, or just eaten straight from the pan.
2 pounds small red- or white-skinned new potatoes (1½ to 2 inches in diameter)
1 cup plus 2 teaspoons malt vinegar, divided, plus more for brushing
5 tablespoons kosher salt
4 cups cold water
2 cups ice
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh chives, divided
Coarsely cracked black pepper
Combine the potatoes, 1 cup of the vinegar, and 1 tablespoon of the salt in a large saucepan. Add water to cover the potatoes by 1 inch. Bring to a boil, then cover and simmer until the potatoes are just tender, 15 to 20 minutes.
Heat the oven to 450ºF. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together the cold water and the remaining 4 tablespoons salt until the salt is dissolved. Add the ice. Using a slotted spoon, transfer the cooked potatoes to the ice water. Let stand for 30 seconds, then drain and pat dry. Allow the potatoes to cool slightly.
Meanwhile, in a small saucepan (or in the microwave), melt the butter with 1 tablespoon of the chives and ½ teaspoon coarsely cracked pepper. Remove the mixture from the heat and whisk in the remaining 2 teaspoons vinegar.
When cool enough to handle, use the heel of your hand to gently smash and flatten each potato to a ½-inch thickness. Arrange the smashed potatoes in a single layer on the prepared baking sheet.
Brush the potatoes with the butter mixture and sprinkle generously with salt. Flip and repeat on the other sides. Bake until the edges of the potatoes are crispy and golden, 35 to 40 minutes. Brush generously with more vinegar, then transfer to a serving platter. Sprinkle with the remaining 1 tablespoon chives and more salt. Serve hot.
Chef Tech
Flash-cooling potatoes in salted ice water after boiling makes them easier to handle when smashing and adds to their crispness once baked. I use a similar dipping technique before baking regular potatoes, to enhance crispness as well (see Eggs in Crispy Potato Skins, here).
