I love salt and vinegar chips, so this recipe sounded great when I needed to use up some little potatoes from FFTY. I love the crisp edges and the zingy vinegar! Plus smashing them is fun – as long as you insulate your hand well enough.
- 1 1/2 pounds small round or fingerling potatoes
- Coarse salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup malt vinegar
- In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
- Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.
–Recipe courtesy Martha Stewart’s Everyday Food Magazine May, 2011