Smashed Fingerling Potatoes With Red-Wine Vinegar And Chives

Smashed Fingerling Potatoes With Red-Wine Vinegar And Chives

2 lb. fingerling potatoes, cut into 1-inch pieces kosher salt and freshly ground black pepper

2 tbs. red-wine vinegar

1/3 cup extra-virgin olive oil

1 cup thinly sliced fresh chives 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 add 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.

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