Crispy Salt and Vinegar Smashed Potatoes
gluten-free ingredients 2 lbs Yukon Gold Potatoes 1 cup plus 2 tablespoons white vinegar 2 tablespoons grass-fed unsalted butter or ghee 1 tablespoon kosher salt 2 tablespoons olive oil Freshly ground black pepper 2 tablespoons fresh chives, chopped Flaky sea salt (recommend Maldon) instructions Preheat oven to 450 degrees fahrenheit and line a baking sheet with parchment paper. Combine potatoes, 1 cup vinegar and 1 tbsp kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, reduce heat and simmer until potatoes are just tender enough to slide through with a sharp knife, about 20 minutes. When potatoes are tender, drain and return to saucepan. Add butter or ghee and gently toss the potatoes to evenly coat. Transfer potatoes to lined baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about 1/2-inch thickness. Bake for 20 minutes. Flip potatoes over, drizzle with olive oil and return to oven for 20 minutes more. Once potatoes are golden brown, remove from oven and sprinkle with 2 tablespoons vinegar. Top with chives, black pepper and flaky sea salt to taste. Enjoy!