Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about ½ inch thickness. Bake for 20 minutes. Remove potatoes from oven and turn over each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more. Once baked, sprinkle with 2 Tbsp. vinegar, chopped chives, and additional salt and pepper. Serve hot. Enjoy!
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 921.6mg||32 %|
|Potassium 1055.4mg||28 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 32.4g|
|Protein 4.6g||7 %|
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Calories per serving: 227
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