Salt and Vinegar Smashed Potatoes
Salt and vinegar chips are so much more addictive than plain or barbecue-flavoured ones. We wanted to recreate this delightful sensation of dipping into a bag of chips with a potato recipe that uses the same flavour profiles. So serve crushed, crispy potatoes, generously sprinkled with dill, along with mayo stretched with white vinegar, salt […]
Ingredients
- 2 lb (900 g) baby or fingerling potatoes
- 1/4 cup (60 ml) olive oil
- 1/2 cup (125 ml) mayonnaise
- 3 tbsp (45 ml) white vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tbsp dill, coarsely chopped
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 10 minutes or until just tender. Drain.
- On a non-stick or parchment paper-lined baking sheet, coat the potatoes with the oil. Using the bottom of a measuring cup, lightly crush the potatoes.
- Bake for 30 minutes or until the potatoes are golden and crispy, flipping them over halfway through cooking. Add more oil as needed. As soon as the potatoes are out of the oven, season with salt.
- Meanwhile, in a bowl, whisk together the remaining ingredients, except for the dill.
- Spread the mayonnaise mixture out in a serving dish. Top with the potatoes. Sprinkle with the dill. Serve immediately.
Salt and vinegar chips are so much more addictive than plain or barbecue-flavoured ones. We wanted to recreate this delightful sensation of dipping into a bag of chips with a potato recipe that uses the same flavour profiles. So serve crushed, crispy potatoes, generously sprinkled with dill, along with mayo stretched with white vinegar, salt and sugar. Be ready for an explosion of flavour to accompany your Sunday roast chicken.