Ingredients
Scale
- 2 pounds mini potatoes (I prefer baby Yukon Gold)
- 6 tablespoons olive oil
- 6 tablespoons malt vinegar (or 3 tablespoons apple cider vinegar)
- Salt and pepper to taste
- Fresh chopped chives for garnish
For the optional dipping sauce:
- 1/2 cup sour cream
- 1-2 tablespoons gluten-free Worcestershire sauce
Instructions
- To make them, start by preheating your oven to 450 degrees Fahrenheit. Then, bring a large pot of salted water to a boil and add the potatoes. Let them boil for about 15-20 minutes until they’re fork-tender.
- Once they’re done, drain them and let them dry off a bit—that step is key!
- Next, generously spray a baking sheet with oil and place the potatoes on it. Use the bottom of a glass to gently smash each potato. Drizzle them generously with olive oil and sprinkle on some salt and pepper.
- Pop them in the oven and bake for 15 minutes, then flip them over and bake for another 10 minutes until they’re nice and crispy.
- Once they’re out of the oven, drizzle them with the malt vinegar, sprinkle on some fresh chives, and dig in right away! Enjoy!