Why You’ll Love This Recipe

I love these smashed potatoes because I get the best combination of textures: crispy, craggy edges on the outside and soft, fluffy potato in the center. Boiling the potatoes before roasting also makes them easy to smash without falling apart.

The vinegar is what makes this recipe particularly memorable for me. I use it during cooking and add another splash at the end when I want an extra punch of acidity. I can easily adjust the amount depending on how strong I want the salt-and-vinegar flavor.

Ingredients

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

Baby potatoes or small Yukon Gold potatoes
White vinegar or malt vinegar
Water
Extra-virgin olive oil
Kosher salt
Flaky sea salt
Freshly ground black pepper
Fresh chives or parsley, optional

Directions

1. Cook the Potatoes

I place the potatoes in a large saucepan and add enough water to cover them. I add some vinegar and a generous pinch of salt, then bring everything to a boil.

I reduce the heat and simmer the potatoes until they are completely fork-tender, usually about 15 to 20 minutes depending on their size.

2. Drain and Dry

I drain the potatoes thoroughly and let them sit for several minutes. Allowing excess steam and moisture to escape helps me get crispier potatoes in the oven.

3. Smash the Potatoes

I arrange the cooked potatoes on a large baking sheet. Using the bottom of a sturdy glass, measuring cup, or potato masher, I gently press each potato until it flattens while still holding together.

I try not to make them completely flat. I want plenty of rough edges because those areas become especially crisp during roasting.

4. Season

I drizzle the smashed potatoes generously with olive oil, making sure some of the oil reaches the uneven edges. I season them with salt and freshly ground black pepper.

5. Roast Until Crispy

I roast the potatoes in a preheated 425°F (220°C) oven for about 30 to 40 minutes.

I know they are ready when the bottoms are deeply golden and the edges are crisp and browned.

6. Add the Vinegar

As soon as the potatoes come out of the oven, I lightly drizzle or sprinkle them with additional vinegar. I add it gradually because I want a noticeable tang without making the crispy potatoes soggy.

I finish with flaky sea salt and fresh chives or parsley before serving.

Servings and Timing

I usually get about 4 servings from this Salt and Vinegar Smashed Potatoes recipe.

Prep time: 10 minutes
Boiling time: 15–20 minutes
Roasting time: 30–40 minutes
Total time: about 55–70 minutes
Servings: 4

I find that smaller potatoes cook more quickly and give me plenty of crispy edges after smashing.

Variations

Malt Vinegar Smashed Potatoes

I use malt vinegar when I want a deeper, slightly malty flavor. I especially like this variation when I want the potatoes to remind me of classic salt-and-vinegar chips.

Garlic Salt and Vinegar Potatoes

I add garlic powder before roasting or toss the hot potatoes with a small amount of finely grated fresh garlic after they leave the oven.

Herb Smashed Potatoes

I finish the potatoes with fresh parsley, dill, rosemary, or chives. I like dill particularly well with the sharp vinegar flavor.

Spicy Salt and Vinegar Potatoes

I add crushed red pepper flakes, cayenne, or freshly cracked black pepper before roasting. The combination of heat and acidity gives the potatoes an extra punch.

Parmesan Salt and Vinegar Potatoes

I sprinkle finely grated Parmesan over the potatoes during the final few minutes of roasting. I let it melt and crisp around the edges before adding my final splash of vinegar.

Storage/Reheating

I think Salt and Vinegar Smashed Potatoes are best immediately after roasting because that is when the edges are at their crispiest.

I store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. I keep any additional vinegar separate because too much liquid during storage can soften the crispy exterior.

To reheat the potatoes, I spread them on a baking sheet and warm them in a 400°F (200°C) oven for about 10 to 15 minutes, or until hot and crispy again. I can also use an air fryer for several minutes.

I don’t prefer microwaving them because the microwave makes the potatoes warm but doesn’t restore their crisp exterior. After reheating, I add a fresh sprinkle of vinegar and flaky salt.

FAQs

What potatoes are best for Salt and Vinegar Smashed Potatoes?

I prefer small baby potatoes or Yukon Gold potatoes. Their creamy interiors contrast nicely with their crispy roasted edges, and their small size makes them easy to boil and smash.

Why aren’t my smashed potatoes crispy?

I make sure the potatoes are well drained and have time to release excess steam before smashing them. I also use enough oil, leave space between the potatoes on the baking sheet, and roast them at a high temperature. Crowding the pan can trap steam and make them softer.

What kind of vinegar should I use?

I usually use white vinegar for a clean, sharp acidity or malt vinegar for a deeper flavor. Apple cider vinegar can also work when I want a slightly fruitier tang.

Can I boil the potatoes ahead of time?

Yes. I can boil the potatoes ahead, let them cool, and refrigerate them in a covered container. When I am ready to serve, I smash, season, and roast them until crisp.

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

I add vinegar in stages rather than pouring a large amount over the finished potatoes. Cooking them in vinegar-seasoned water gives me flavor throughout, while a light sprinkle immediately after roasting provides a stronger tang without saturating the crispy surface.

Conclusion

Salt and Vinegar Smashed Potatoes are one of my favorite ways to turn simple baby potatoes into a crispy, flavorful side dish. I love the contrast between their fluffy centers, crunchy golden edges, sharp vinegar, and finishing touch of flaky salt.

Salt and Vinegar Smashed Potatoes

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Crispy smashed potatoes with fluffy centers, deeply golden edges, and a bold salt-and-vinegar finish. These tangy roasted potatoes make an irresistible appetizer, snack, or easy side dish.

Author: Laura
Prep Time: 10 minutes
Cook Time: 45-60 minutes
Total Time: 55-70 minutes
Yield: 4 servings
Category: Side Dish
Method: Boiling and Roasting
Cuisine: American
Diet: Vegan

Ingredients

Baby potatoes or small Yukon Gold potatoes
White vinegar or malt vinegar
Water
Extra-virgin olive oil
Kosher salt
Flaky sea salt
Freshly ground black pepper
Fresh chives or parsley, optional

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Instructions

Preheat the oven to 425°F (220°C). Place the potatoes in a large saucepan and add enough water to cover them. Add some vinegar and a generous pinch of kosher salt, then bring to a boil.
Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are completely fork-tender.
Drain the potatoes thoroughly and let them sit for several minutes so excess steam and moisture can escape.
Arrange the potatoes on a large baking sheet with space between them. Gently press each potato with the bottom of a sturdy glass, measuring cup, or potato masher until flattened but still holding together.
Drizzle the smashed potatoes generously with olive oil, allowing some to reach the rough edges. Season with kosher salt and freshly ground black pepper.
Roast for 30 to 40 minutes, or until the bottoms are deeply golden and the edges are crisp and browned.
Immediately drizzle or sprinkle the hot potatoes lightly with additional vinegar, adding it gradually to avoid making them soggy. Finish with flaky sea salt and fresh chives or parsley if desired. Serve hot.

Notes

Small baby potatoes or Yukon Gold potatoes work especially well because they have creamy centers and are easy to smash.
Let the boiled potatoes drain and release excess steam before smashing to encourage crispier edges.
Leave space between the potatoes while roasting so moisture can escape instead of steaming them.
White vinegar provides a clean, sharp flavor, while malt vinegar gives the potatoes a deeper flavor reminiscent of salt-and-vinegar chips.
For variations, add garlic powder, fresh herbs, cayenne, red pepper flakes, or Parmesan.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days and keep additional vinegar separate.
Reheat at 400°F (200°C) for 10 to 15 minutes or use an air fryer until hot and crispy, then finish with fresh vinegar and flaky salt.

Nutrition

Serving Size: 1 serving
Calories: 240 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 11 g
Saturated Fat: 1.5 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg