Assembly
Step 1
Preheat your oven to 425°C*. Place mini potatoes in a medium pot. Cover with water and salt heavily. Bring to a boil and reduce to simmer until potatoes are tender (~8-15 minutes).
Step 2
Meanwhile, combine 2 tablespoons olive oil, 2 tablespoons Meyer Lemon Honey Living Vinegar, salt and black pepper (to taste) in a small bowl. Set dressing aside.
Step 3
Check potatoes for doneness by piercing with a fork. They are ready if the fork easily pierces through the potatoes. Drain and place in a large bowl. Toss your mini potatoes in the dressing.
Step 4
Transfer potatoes onto an unlined baking sheet, reserving dressing for later. Spread potatoes out evenly and gently smash each potato with a small bowl or ramekin (grease with olive oil to prevent sticking).
Step 5
Drizzle the remaining dressing onto the smashed potatoes. Place in the oven to roast for 20-30 minutes, until desired crispness is achieved.
Step 6
Once your crispy smashed potatoes are out of the oven, drizzle with the remaining 1 tbsp of Meyer Lemon Honey Living Vinegar. Sprinkle generously with flakey sea salt. Serve immediately and enjoy!
Hot Tip: While you are preheating your oven, add your naked baking sheet in as well. This preheating will give your potatoes an extra crispy base. Just make sure to play it safe when smashing the potatoes on a hot baking sheet.
