Zerdrückte Kartoffeln mit Salz und Essig

Zutaten

• 8 red potatoes OR Yukon gold potatoes (red waxy potatoes will be creamier, gold potatoes will be fluffier)
• 1 tablespoon olive oil
• 2 cloves garlic, minced (optional)
• 1 teaspoon sea salt, divided (or more to taste)
• 2 tablespoons malt vinegar (or more to taste)
• Optional: diced green onion to garnish

Zubereitung

1. 1

   Bring a large pot of water to a boil.

2. 2

   Boil potatoes until tender. Boil about 25 minutes for small potatoes, 35 minutes for larger potatoes. Potatoes are ready when they can be easily pierced with a fork.

3. 3

   Preheat oven broiler.

4. 4

   Remove potatoes from the pot, and carefully smash with a potato masher or a large, sturdy serving fork.

5. 5

   Allow potatoes to cool for about 5 minutes after smashing. This will let some of the steam escape, and the finished potatoes will be crispier.

6. 6

   Transfer potatoes to a large cast iron pan (or 2 medium-size cast iron pans), or arrange them on a baking sheet.

7. 7

   Drizzle olive oil over the potatoes, sprinkle the garlic (if using) and salt over the potatoes.

8. 8

   Broil 10 minutes or until the potatoes develop crispy edges.

9. 9

   Serve potatoes with the remaining salt. Immediately before serving, drizzle the malt vinegar over the potatoes, or serve the vinegar on the side.Garnish with green onion if desired.