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Recipe

Smashed Fingerling Potatoes with Red-Wine Vinegar and Chives

Maren Caruso

Servings: 6

This dish—a cross between mashed potatoes and a warm potato salad—is proof that fingerling potatoes need little adornment. Good olive oil, red-wine vinegar, and thinly sliced chives do the trick. As with German potato salads, the potatoes are tossed with the vinegar while they’re still hot so that they absorb the tangy flavor.

Ingredients

  • 2 lbs. fingerling potatoes, cut into 1-inch pieces
  • Kosher salt
  • 2 Tbs. red-wine vinegar
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup thinly sliced chives

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 0
      Sodium (mg): 90
      Carbohydrates (g): 26
      Fiber (g): 3
      Protein (g): 4

Preparation

  • Put the potatoes in a medium pot, cover with cold water by a couple of inches, stir in 1 Tbs. salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are completely tender when pierced with a fork, 10 to 15 minutes. Drain well and transfer to a large mixing bowl. Drizzle with the vinegar and 1 tsp. pepper; gently smash (not quite mashing) and toss the potatoes with a large fork. Once the potatoes have absorbed all of the vinegar, drizzle the oil over the potatoes and gently smash and toss the potatoes again so that they absorb all of the oil. Fold in the chives, taste, and season with salt and pepper if needed.

Reviews

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Reviews

  • mgssts63 | 08/05/2017

    Just okay on the flavor. Was very easy to make, however.

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