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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.

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

Instructions

  1. 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.
  2. Drain the potatoes thoroughly and let them sit for about 5 minutes so excess surface moisture can evaporate.
  3. 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.
  4. 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.
  5. Roast for 25–35 minutes without disturbing them, or until the bottoms and edges are deeply golden and crisp.
  6. Remove the potatoes from the oven and lightly drizzle or brush them with the remaining vinegar, adding it gradually to preserve their crispy texture.
  7. 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

Find it online: https://thefamilycooking.com/salt-and-vinegar-smashed-potatoes-recipe/