Salt & Shake Potatoes Recipe

Clean and boil potatoes

Scrub the potatoes well. Place them in a medium saucepan and add enough water to cover (about 1.5 L). Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–18 minutes depending on size. Drain thoroughly in a colander and let steam-dry for 2–3 minutes.

Preheat oven and prepare sheet

While potatoes cook, preheat the oven to 230°C (450°F). Line a rimmed baking sheet with parchment paper or lightly grease it with 1 tablespoon neutral oil to prevent sticking.

Smash the potatoes

Arrange the cooked potatoes on the prepared baking sheet leaving space between each. Using the bottom of a sturdy glass, a potato masher, or the base of a measuring cup, press each potato down until it is about 1/2 inch (1–1.5 cm) thick but still intact. The goal is to create rough edges for crisping.

Oil and season before roasting

Brush or drizzle the smashed potatoes with the remaining 1 tablespoon neutral oil and the melted butter if using, making sure oil gets into the crevices and edges. Season lightly with a pinch of fine sea salt and some freshly ground black pepper.

Roast until crisp

Place the sheet in the preheated oven and roast for 20–28 minutes, turning once halfway through, until the edges are deep golden brown and crisp and the undersides have a crunchy texture.

Make malt vinegar salt

While the potatoes roast, combine 2 tablespoons malt vinegar, 1 teaspoon flaky sea salt, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper in a small bowl. Stir and let the vinegar be absorbed by the salts for 1–2 minutes. If the malt vinegar is very liquid, you can warm it slightly to help it meld, then blot any excess with a paper towel so the mixture is damp but not runny.

Shake coating on potatoes

As soon as the potatoes come out of the oven, very lightly brush or mist them with the optional 1 teaspoon malt vinegar (this helps adhesion). Immediately sprinkle the malt vinegar salt evenly over the hot potatoes so the crystals adhere to the surface and the malt flavor brightens the edges.

Make garlic sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 minced garlic cloves, 1 teaspoon lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning; if you prefer a stronger garlic flavor, let the sauce sit 10–15 minutes for the garlic to mellow and infuse. For a thinner consistency, stir in 1–2 teaspoons water or extra lemon juice.

Serve with potatoes

Spoon or pipe the garlic sauce alongside the hot potatoes or drizzle sparingly over them. Garnish with finely chopped parsley. Serve immediately so the potatoes stay crisp while the sauce remains cool and creamy.