Patatas rotas crujientes a la sal y vinagre

Ingredientes

• 2 pounds mixed baby potatoes ((Yukon Gold, red, etc.))
• 1 cup plus 2 tablespoons white vinegar
• 2 tablespoons unsalted butter
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• Freshly ground black pepper
• 2 tablespoons fresh chives (chopped)
• Flaky sea salt (such as Maldon)

Preparación

1. 1

   Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are just tender, about 20 minutes.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   After the potatoes have boiled for 10 minutes, preheat oven to 450°.

4. 4

   When potatoes are tender, drain and return to saucepan. Add butter and gently toss the potatoes to coat. Transfer potatoes to lined baking sheet, spreading them out in a single layer. Use a heavy mug or glass to smash each potato to about 1/2-inch thickness.

5. 5

   Bake for 20 minutes.

6. 6

   Remove potatoes from oven and turn with a spatula. Drizzle with olive oil and return to oven for 20 minutes more.

7. 7

   Remove from oven and sprinkle with 2 tablespoons vinegar. Top with chives, and black pepper and sea salt to taste. Serve.