8red potatoes OR Yukon gold potatoesred waxy potatoes will be creamier, gold potatoes will be fluffier
1tablespoonolive oil
2cloves garlic, minced (optional)
1teaspoonsea salt, divided (or more to taste)
2tablespoonsmalt vinegar (or more to taste)
Optional: diced green onion to garnish
Instructions
Bring a large pot of water to a boil.
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.
Preheat oven broiler.
Remove potatoes from the pot, and carefully smash with a potato masher or a large, sturdy serving fork.
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.
Transfer potatoes to a large cast iron pan (or 2 medium-size cast iron pans), or arrange them on a baking sheet.
Drizzle olive oil over the potatoes, sprinkle the garlic (if using) and salt over the potatoes.
Broil 10 minutes or until the potatoes develop crispy edges.
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.
Video
Notes
This recipe can be easily halved or multiplied.Ā Nutrition information is based on red potatoes, not Yukon gold.