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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)


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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.

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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.

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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.

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Sprinkle the potatoes with the vinegar (about 1/2 teaspoon on each potato) and chives. Season with salt and pepper.

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