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Fill a pot with water until potatoes are covered by 1-inch of water. Add 1 tablespoon sea salt. Bring mixture to boil over medium-high heat and continue cooking until potatoes are easily pierced by a fork.
While potatoes cook, preheat oven to 425 degrees and drizzle 1 tablespoon olive oil over a large, rimmed baking sheet. Brush oil so it’s evenly distributed.
In a small bowl, whisk together chopped parsley, garlic, 1 tablespoon olive oil and vinegar. Season with sea salt and pepper.
When potatoes are done, drain in a large colander and let cool 5 minutes, until they can be handled safely. Evenly distribute potatoes on prepared baking sheet and use a potato masher or bottom of a glass to smash each potato to a ½-inch height. Drizzle remaining 3 tablespoons olive oil over smashed potatoes. Sprinkle with sea salt and freshly ground black pepper. Bake 25-30 minutes, until potatoes are golden on edges. Remove from oven and drizzle with parsley mixture.