Salt and Vinegar Smashed Potatoes with Crème Fraiche, Caviar and Chives

This appetizer mixes high-brow extravagance with guilty pleasure: a total indulgence. You can also cut the caviar and crème fraiche and serve them as a flavor-bomb side dish with a roast. 

salt and vinegar smashed potatoes with Crème Fraiche, Caviar and Chives

Salt and Vinegar Smashed Potatoes with Crème Fraiche, Caviar and Chives

1½ lbs baby potatoes 

1 ¼ cups white vinegar, divided

¼ cup another vinegar – I have used malt, champagne and apple cider – something a little sweeter than the white vinegar to cut it

1 cup salt e.g. Morton

4 TB butter

Flakey salt, e.g Maldon 

1 TB finely chopped chives

Crème fraiche 

Caviar 

Put the taters in a pot and cover with water by about one inch. Pour in 1 cup of white vinegar and the 1 cup of Morton salt. Bring to a rolling boil for 20 minutes, or until the baby potatoes are fork tender, but not falling apart. Drain in a colander and allow to cool slightly. 

In a small saucepan melt the butter. Stir in the remaining ¼ cup of white vinegar and ¼ cup of the other vinegar. Cook for a couple of minutes to thicken slightly. 

Preheat the oven to 450. Using a fork or the bottom of a glass, lightly smash each potato until it’s about 1/3 inch thick. You want there to be funky edges and bumps – those will crisp in the oven.

Lay out potatoes on a parchment paper lined baking sheet. Carefully brush each side with butter vinegar mixture. Bake for 20 minutes, then brush with the remaining vinegar butter mixture, flip, and bake for 15 minutes more. Allow to cool slightly (but still serve hot!) and sprinkle with flaky salt. 

If serving as an app: top with a dollop of crème fraiche, a spoon of caviar and sprinly with chives. 

If serving as a side: sprinkle with chives and away you go!