TOTAL TIME: 30 minutes prep, 1 hour bake time
SERVES: 2
Note these are all US links as most of you are there! If you’re looking for Canadian links check here.
Chef’s knife
Cutting board (not my exact one but very similar)
Large sheet pan
Sturdy cup with a flat bottom for squishing potatoes
For the potatoes:
2 lbs baby potatoes
1 cup white vinegar
1/4 cup salt
1/4 - 1/2 cup avocado oil
For the dirty martini dressing:
1/2 cup mayo
1/2 cup plain thick greek yogurt/skyr
2 tbsp green olive brine
1 tbsp finely chopped capers
1 tbsp vodka
1/8 tsp garlic powder
small splash vermouth (optional)
zest and small squeeze of a lemon
small pinch msg (optional)
For the rest:
1/3 cup green olives, torn
1/4 cup crumbled blue cheese
2 tbsp finely chopped chives
Cook your potatoes
preheat oven to 450F. Add baby potatoes to a large pot and cover with cold water. Add 1 cup white vinegar and 1/4 cup salt and cover. Bring to a boil on high heat and cook until potatoes are tender through (about 15 minutes depending on your potato size).
once cooked, drain and let cool/dry for a few minutes - the longer you wait the wait the crispier they will get (15 minutes max though).
to a large sheet pan, add potatoes and use a flat sturdy glass or something similar to squish down each potato to about 1/4 inch thick. Leave a bit of room between each one. Drizzle generously with avocado oil and brush to ensure all the nooks and crannies are coated.
bake for 15, flip and repeat. Cook until deeply golden and crispy (about 40-60 minutes total depending on your patience levels :) )
Make your dirty martini dressing
to a small bowl, mix together 1/2 cup mayo, 1/2 cup plain thick greek yogurt/skyr, 2 tbsp green olive brine, 1 tbsp finely chopped capers, 1 tbsp vodka, small splash vermouth (optional), 1/8 tsp garlic powder, zest and small squeeze of a lemon and a small pinch msg or salt. Taste and adjust if needed. The sauce should be fairly thick still but runny. If it’s too thin, refrigerate and/or add more mayo.
tear 1/3 cup olives into small pieces, finely dice 2 tbsp chives, crumble 1/4 cup blue cheese.
Assemble
once potatoes are fully cooked, toss in half of the dressing, then and add more as needed. Finish with torn olives, chives and blue cheese and enjoy right away (warm).
what to serve this with: the blue cheese/potato/chive combo to me screams steak dinner, but is really good as a classic pairing combo for any grilled protein