whole30 Salt and Vinegar Crispy Smashed Potatoes
Boiled with vinegar + roasted in the oven, these baby potatoes have the amazing favour of seaside fries, but without any of the deep frying. Smashing them allows for optimum crisp + crunch. They're Paleo, Whole30, vegan and delicious.
Servings: 6 servings
Ingredients
- 2 lbs baby potatoes
- 1 cup vinegar (white or apple cider)
- 2 cloves garlic
- 1 tsp salt
- 2 tbsp cooking oil (olive, coconut, avocado)
- 2 tsp salt
Instructions
- Preheat the oven to 400f (200c) and line a baking sheet (or two sheets if they're smaller) with parchment paper. Set aside.
- Add the baby potatoes, vinegar, 1 tsp salt, and garlic cloves into a pot of water - ensuring the potatoes are just covered.
- Bring to a boil and cook for 20 minutes or until the potatoes are just soft enough to insert a knife or fork without effort.
- Strain the potatoes + ensure they're dry before lining them up on the baking sheet, leaving an inch or so border around the potatoes.
- Using the bottom of a measuring cup, a can or cup, "smash" each cooked potato until it's roughly a flat surface. It will look messy, but the uneven edges are what get crispy and brown!
- Drizzle each potato with some of the cooking oil and sprinkle with a bit of salt. Bake for 25-35 minutes or until the potatoes reach the desired level or crispness and goldenness.
- Enjoy!