Why You’ll Love This Recipe

I love these smashed potatoes because I get an irresistible combination of textures. The centers stay soft and creamy while the smashed edges become wonderfully crisp in the oven.

I also like how the sharp vinegar balances the richness of the potatoes and olive oil. I can make the vinegar flavor subtle or bold, and the potatoes pair easily with grilled vegetables, burgers, roasted meats, sandwiches, and salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds baby potatoes or small Yukon Gold potatoes
1 cup white vinegar, divided
Water, as needed for boiling
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Flaky sea salt, for serving
1 tablespoon chopped fresh parsley or chives, optional

Directions

1. Boil the Potatoes

I place the potatoes in a large saucepan and add enough water to cover them by about an inch.

I add about 3/4 cup of the vinegar and a generous pinch of salt. I bring everything to a boil, then reduce the heat and simmer for approximately 15 to 20 minutes.

I know the potatoes are ready when I can easily pierce them with a fork.

2. Drain and Dry

I drain the potatoes thoroughly and let them sit for about 5 minutes.

I want some of the surface moisture to evaporate because drier potatoes become crispier in the oven.

3. Smash the Potatoes

I preheat my oven to 450°F (230°C).

I arrange the potatoes on a large baking sheet with enough room between them. Using the bottom of a glass, measuring cup, or potato masher, I gently press each potato until it is about 1/2 inch thick.

I try to keep each potato in one piece while creating plenty of rough edges that can become crispy.

4. Season

I drizzle the smashed potatoes evenly with olive oil.

I season them with kosher salt and black pepper, making sure some oil reaches the cracks and edges.

5. Roast Until Crispy

I roast the potatoes for about 25 to 35 minutes, or until the bottoms and edges are deeply golden and crisp.

I usually leave them undisturbed while roasting so they have enough contact with the hot baking sheet to develop a crunchy crust.

6. Add the Vinegar Finish

As soon as the potatoes come out of the oven, I lightly drizzle or brush them with the remaining vinegar.

I add the vinegar gradually because I want a noticeable tang without making the crispy potatoes soggy.

7. Serve

I finish the potatoes with flaky sea salt and chopped parsley or chives.

I serve them immediately while the edges are at their crispiest.

Servings and Timing

This recipe makes approximately 4 to 6 servings.

Prep time: 10 minutes
Boiling time: 15 to 20 minutes
Roasting time: 25 to 35 minutes
Total time: approximately 50 minutes to 1 hour 5 minutes
Servings: 4 to 6

Variations

For extra-vinegary smashed potatoes, I increase the vinegar in the cooking water and add another light splash immediately after roasting. I add the finishing vinegar gradually so I do not soften the crisp edges too much.

For malt vinegar smashed potatoes, I replace some or all of the white vinegar with malt vinegar. I love the deeper, slightly malty flavor it gives the potatoes.

For garlic salt and vinegar potatoes, I add garlic powder to the olive oil before brushing it over the smashed potatoes.

For herb-seasoned potatoes, I add chopped rosemary or thyme before roasting. I can also finish the potatoes with fresh dill, parsley, or chives.

For spicy salt and vinegar potatoes, I sprinkle the potatoes with cayenne pepper, chili flakes, or smoked paprika before roasting.

Storage/Reheating

I store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 to 4 days. I let them cool before refrigerating them and avoid leaving cooked potatoes at room temperature for extended periods.

For reheating, I spread the potatoes on a baking sheet and place them in a 400°F (200°C) oven for about 8 to 12 minutes, or until hot and crispy again.

I can also reheat them in an air fryer at approximately 375°F (190°C) for 4 to 6 minutes.

I avoid using the microwave when I want to preserve their crispy texture. After reheating, I sometimes add another tiny splash of vinegar and a pinch of flaky salt to refresh the flavor.

FAQs

What potatoes are best for smashed potatoes?

I prefer small waxy or all-purpose potatoes such as baby potatoes, Yukon Golds, or small red potatoes. Their creamy interiors and thin skins hold together well when I smash them.

Why aren’t my smashed potatoes crispy?

I make sure the boiled potatoes have time to dry before smashing them. I also use enough oil, give each potato plenty of room on the baking sheet, and roast them at high heat. Overcrowding can trap steam and prevent the edges from becoming crisp.

Can I boil the potatoes ahead of time?

Yes. I can boil the potatoes ahead, drain them thoroughly, and refrigerate them once cooled. When I am ready to serve them, I smash, season, and roast them until crisp.

What kind of vinegar should I use?

I like white vinegar for a sharp, classic salt-and-vinegar flavor. Apple cider vinegar works when I want a slightly fruitier tang, while malt vinegar gives me a deeper flavor reminiscent of traditional chips or fries served with vinegar.

How do I add more vinegar flavor without making the potatoes soggy?

I flavor the potatoes with vinegar during boiling and use only a light drizzle after roasting. This gives me tang throughout the potatoes while preserving their crispy exterior. I can also serve extra vinegar on the side instead of pouring too much over the entire batch.

Conclusion

Salt and vinegar smashed potatoes give me everything I want in a potato side dish: creamy centers, crispy edges, plenty of salt, and a bright vinegary kick. Boiling the potatoes with vinegar builds flavor from the beginning, while high-heat roasting creates the golden, crunchy exterior.

Salt and Vinegar Smashed Potatoes Recipe

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Crispy salt and vinegar smashed potatoes have creamy centers, deeply golden edges, and a bright, tangy finish. Boiling the potatoes with vinegar builds flavor before high-heat roasting makes them irresistibly crunchy.

Author: Laura
Prep Time: 10 minutes
Cook Time: 40 to 55 minutes
Total Time: 50 minutes to 1 hour 5 minutes
Yield: 4 to 6 servings
Category: Side Dish
Method: Boil and Roast
Cuisine: American
Diet: Vegan

Ingredients

2 pounds baby potatoes or small Yukon Gold potatoes
1 cup white vinegar, divided
Water, as needed for boiling
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Flaky sea salt, for serving
1 tablespoon chopped fresh parsley or chives, optional

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Instructions

Place the potatoes in a large saucepan and add enough water to cover them by about 1 inch. Add 3/4 cup of the vinegar and a generous pinch of salt. Bring to a boil, reduce the heat, and simmer for 15–20 minutes, or until the potatoes are easily pierced with a fork.
Drain the potatoes thoroughly and let them sit for about 5 minutes so excess surface moisture can evaporate.
Preheat the oven to 450°F (230°C). Arrange the potatoes on a large baking sheet with space between them. Gently press each potato with the bottom of a glass, measuring cup, or potato masher until about 1/2 inch thick.
Drizzle the smashed potatoes evenly with olive oil and season with kosher salt and black pepper, allowing some oil to reach the cracks and rough edges.
Roast for 25–35 minutes without disturbing them, or until the bottoms and edges are deeply golden and crisp.
Remove the potatoes from the oven and lightly drizzle or brush them with the remaining vinegar, adding it gradually to preserve their crispy texture.
Finish with flaky sea salt and optional chopped parsley or chives. Serve immediately while hot and crisp.

Notes

Baby potatoes, small Yukon Gold potatoes, or small red potatoes work especially well because they hold together when smashed.
Let the boiled potatoes dry before smashing and avoid overcrowding the baking sheet for the crispiest results.
For extra vinegar flavor without sogginess, serve additional vinegar on the side rather than soaking the roasted potatoes.
Malt vinegar or apple cider vinegar can replace the white vinegar for a different flavor.
Add garlic powder, rosemary, thyme, cayenne, chili flakes, or smoked paprika before roasting for easy variations.
Store leftovers refrigerated for 3–4 days and reheat at 400°F (200°C) for 8–12 minutes or in a 375°F (190°C) air fryer for 4–6 minutes.

Nutrition

Serving Size: Approximately 1/6 of recipe
Calories: 220 kcal
Sugar: 2 g
Sodium: 410 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg