My salt & vinegar crispy smashed potatoes are the mayo free potato dish your Fourth of July BBQ can’t go without, and is the only reason you should be turning on your oven this summer. The cutest, tiniest, potatoes you’ve ever seen get boiled in an obscene amount of salt and vinegar, heavily seasoning the skins. Then let out all the week’s aggressions and smash the living hell out of those spuds and bake until crispy and brown. The result is a salty and tangy potato skin, crisped to perfection, and creamy and tender on the inside. It’s impossible to stop eating them. So move over potato salad, there’s a new tater in town.

Salt & Vinegar Crispy Smashed Potatoes

Ingredients:

1 lb small one bite potatoes

2 C distilled white vinegar

2 C cold water

1/2 C kosher salt

3 Tbsp unsalted butter, cut into small pieces

1 Tbsp olive oil

Maldon flake salt

chives

Preheat oven to 400 degrees. Place potatoes in a large sauce pan and add vinegar, water, and kosher salt. The liquid should cover the potatoes. Bring liquid up to a boil and cook until potatoes are cooked through and a knife comes out easily, approximately 10 minutes if your potatoes are really small. Drain potatoes and put back into the pan to dry and release their steam for 5 minutes. Transfer potatoes to a parchment lined baking sheet. With a small jar or cup, flatten potatoes with firm pressure but keep them intact. Dollop each potato with a piece of butter and drizzle with olive oil. Bake for 20-30 minutes, flipping halfway through, until crispy and golden brown. Finish with a light sprinkling of flake salt and a generous amount of chopped chives.