Change up those traditional side dishes with something that has a little pop! We really liked these, plus they are great by themselves or with a dollop of sour cream.
Salt and Vinegar Smashed Potatoes
(Adapted from The Whole30 Cookbook by Melissa Hartwig)
6 baby Yukon Gold Potatoes (about 12 ounces)
1 cup white vinegar
1 tablespoon salt
1 tablespoon Clarified butter or ghee, melted
1 tablespoon extra-virgin olive oil
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. In a 2 quart saucepan, combine the potatoes, vinegar, and salt. Add enough water to cover the potatoes by an inch.
Bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 25 minutes. Drain the potatoes and return them to the saucepan. Add the butter and toss gently to coat.
Arrange the potatoes in a single layer on the prepared baking sheet. Using a heavy mug or glass, smash each potato to about 1/2 inch thickness. Bake for 20 minutes. Gently turn each potato over with a spatula. Brush with the olive oil and bake for 15 to 20 minutes more, until golden brown and crisp.
Sprinkle the potatoes with the vinegar (about 1/2 teaspoon on each potato) and chives. Season with salt and pepper.
