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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.

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

Instructions

  1. 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.
  2. Reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are completely fork-tender.
  3. Drain the potatoes thoroughly and let them sit for several minutes so excess steam and moisture can escape.
  4. 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.
  5. Drizzle the smashed potatoes generously with olive oil, allowing some to reach the rough edges. Season with kosher salt and freshly ground black pepper.
  6. Roast for 30 to 40 minutes, or until the bottoms are deeply golden and the edges are crisp and browned.
  7. 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

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