Prep Time: 5 minutes | Cook Time: 60 minutes | Servings: 6-8 | Author: Olivelle
Ready to take your spud game to legendary status? These Salt & Vinegar Smashed Potatoes combine crispy edges, fluffy insides, and a punch of zesty flavor that'll have everyone reaching for seconds (and thirds). With Olivelle's Caramelized Garlic Olive Oil, Black Garlic Sea Salt, and Prosecco Vinegar, this dish delivers gourmet taste with very little fuss. Whether you're hosting a backyard BBQ, serving up steak night, or just need a killer side dish - these potatoes show up and show off.
Ingredients:
- 3lb red potatoes, rinsed
- 1/4 cup Caramelized Garlic Infused Olive Oil
- 2 Tbsp Parmesan Asiago Dipper & Seasoning
- 1 tsp Black Garlic Infused Sea Salt
- 2 Tbsp Prosecco Italian White Wine Vinegar
- Scallions, thinly sliced (for garnish)
Directions:
-
Preheat oven to 400F.
-
Boil the potatoes: Add rinsed potatoes to a large pot of salted cold water and bring to a boil. Cook until fork tender, about 15 minutes.
-
Smash 'em: Drain and spread potatoes out on a baking sheet. Use the bottom of a pint glass or ramekin to gently smash each one into a pancake-like shape.
-
Season to impress: Drizzle with Caramelized Garlic Infused Olive Oil, sprinkle on the Parmesan Asiago Dipper & Seasoning, and finish withh a pinch of Black Garlic Infused Sea Salt.
-
Bake for crispiness: Pop the tray in the oven and roast for about 45 minutes, or until the edges are golden and crispy.
-
Finish strong: Drizzle the hot potatoes with Prosecco Vinegar for that irresistable tang, then top with fresh scallions for a little color and crunch.
Pro Tips:
- Want extra crispiness? Preheat the baking sheet in the oven before adding the potatoes.
- No red potatoes? Yukon golds also work like a charm.
- Leftovers? Toss them in scrambled eggs or chop into a breakfast hash!
