Salt and Vinegar Smashed Potatoes with Pistachio Butter

You know when you want to look like you made a huge effort when really you want to curl up in bed with greasy hair and sweat pants that double as pajamas? So you put on skinny jeans, a t-shirt, and heels because they look fancy but take minimum effort? That’s what these smashed potatoes are. 

You can whip these out when you want to impress people but your energy level is more French bread pizza in the microwave than handmade dough with pizza sauce from tomatoes grown in your own garden. 

Yes, they’re easy, but these smashed potatoes are phenomenal because they have like 37,000 layers of flavor. At first bite it’s a crunchy, salty Disneyland of flavor, but then you get the tender, creamy potato center that’s a little bit sweet from the vinegar and you’re like, whoa.

Then there are the chives that pop between your teeth with this bright, oniony zing. And just when you think you’ve died and gone to tuber heaven, you get a whack of the creamy, nutty butter that cools the whole thing down as it melts down your throat. Oh my god I’m making myself hungry. 

To make these happen, you’re going to need:

  • 2 pounds small potatoes (I like new potatoes about 2-inches in size)
  • I cup white vinegar
  • Water
  • Salt
  • Fresh chives
  • 3/4 cup butter
  • 1/2 cup shelled pistachios
  • Salt Flakes

Wash the potatoes and toss them in a pot with the vinegar and a pinch of salt. Cover with water and boil until tender, about 20 minutes.

Preheat the oven to 450°F and prepare the butter. Crush pistachios with a mortar and pestle, or put them in a bag and roll them with a rolling pin. Put 1/2 cup butter in your mixer and add the crushed pistachios. Whip until it is airy and completely combined.

Once the potatoes are soft, drain the water and add 1/4 cup butter. Toss until the potatoes are coated. Place potatoes on a baking sheet. Put a spatula over the potatoes, one at a time, and smash them down with your fist. You don’t want them to be flat, but you don’t want them too round, either. I like them to be about an inch thick after being whacked.

Sprinkle some salt on top and put them in the oven. Bake for 15 minutes.

While that’s happening, chop up some fresh chives.

Remove potatoes from the oven and flip them over, add a little salt, and bake for another 10 minutes.

Remove potatoes from the oven, top with butter, flaked salt and chives, and prepare for nirvana.

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