Potatoes, Roasted and Smashed Vinaigrette

The ultimate way to use up leftover dressing. The acid and oil in the vinaigrette create a deeply caramelized, tangy, and incredibly crispy exterior on potatoes that plain oil just can't match.

Quick Facts

⚡ Prep Time: 10 mins

⚡ Cook Time: 45-55 mins

⚡ Serving: 2-4

Dietary Info

Vegetarian

Ingredients

1.5 lbs Small boiling potatoes (baby Yukon Golds or Red Bliss)

2 Tbsp Kosher Salt (for boiling water)

½ - ¾ cup Leftover Vinaigrette dressing

Chef's Note: The Crucial Step: After boiling and draining, let the potatoes sit in the colander for a full 5 minutes. You want the steam to evaporate so the skins look dry and chalky. If they are wet, the vinaigrette will slide off and they won't crisp nicely.

Directions

The Pre-Boil: Place potatoes in a large pot, cover with cold water by an inch, and season with the 2 Tbsp of salt. Bring to a boil and cook until completely fork-tender (approx. 15-20 mins depending on size).

Steam Dry: Drain potatoes in a colander. Let stand for 5 mins (see Chef's Note above).

Smash: While drying, preheat oven to 425°F (220°C) and line a rimmed baking sheet with parchment. Place dried potatoes on the sheet with space between them. Gently crush flat with the bottom of a mug until the skin breaks but the potato holds together.

Coat: Vigorously shake the leftover vinaigrette to emulsify completely. Using a pastry brush, generously dab dressing over every potato, ensuring it pools slightly in the cracks.

Roast: Bake for 20–30 mins until deep golden brown and visibly crunchy on the edges. Serve immediately.

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Serving & Pairing

Serve these immediately while screaming hot.

• They are fantastic alongside a simple roast chicken or a hearty steak, as the tangy flavor of the potatoes cuts through the richness of the meat. Optional finish: a sprinkle of fresh chopped chives or grated Parmesan cheese right when they come out of the oven.