Malt Vinegar Smashed Potatoes, baby yukon gold potatoes, boiled, smashed then baked until crispy and coated in malt vinegar. A crispy, creamy, tangy, yummy side dish!
Rinse off potatoes and put into a large stock pot with the water and salt. Boil until fork tender 30-45 minutes.
Take out of water and onto a wired rack to cool for 15 minutes. Preheat oven to 400 degrees.
Place potatoes onto sheet tray and with the bottom of a glass, smash them until about 1/2 inch or the thickness of your index finger. Drizzle with the olive oil and brush on the malt vinegar. You do not have to use all of the vinegar, just enough to brush some on each potato.
Bake for 15 minutes on the first side, flip and bake an additional 15 minutes until golden brown and crispy. If desired, for extra tangy-ness, brush again with the remaining malt vinegar before serving. Enjoy!