Salt and Vinegar Smashed Potatoes

Name: Salt and Vinegar Smashed Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 kg small potatoes (such as baby potatoes); 2 cups white vinegar; 4 cups water; 1 tbsp salt; 3 tbsp olive oil; 1 tsp sea salt (to taste)

55 min 4 servings Easy

All Recipes

Crispy and tangy, these salt and vinegar smashed potatoes are the perfect side dish to elevate your meal.

Prep

10 min

Cook

45 min

Total

55 min

Servings

Difficulty

Easy

If you're a fan of salt and vinegar chips, you're going to love these salt and vinegar smashed potatoes. This dish combines the beloved tangy flavour with the satisfying crispiness of smashed potatoes, making it an irresistible side dish. The beauty of smashed potatoes lies in their simplicity and the contrast between the creamy interior and crispy exterior. By infusing them with a vinegar brine and finishing with a sprinkle of salt, you create a flavour explosion that complements a wide range of main courses.

Instructions

Prepare potatoes

Rinse the potatoes under cold water to clean them, then place them in a large pot.

Pro tip: Using uniformly sized potatoes ensures even cooking.

Boil the potatoes

Add vinegar, water, and salt to the pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20-25 minutes until the potatoes are fork-tender.

Pro tip: Avoid overcooking to prevent them from falling apart.

Preheat the oven

While the potatoes are boiling, preheat your oven to 425°F (220°C).

Smash the potatoes

Drain the potatoes and place them on a baking sheet. Gently smash each potato with a fork or potato masher to flatten slightly.

Pro tip: Smash to about 1 cm thick for optimal crispiness.

Season and bake

Drizzle olive oil over the smashed potatoes and sprinkle with sea salt. Bake in the preheated oven for 20-25 minutes until golden brown and crispy.

Pro tip: For extra crispiness, flip the potatoes halfway through baking.

Serve

Remove from the oven and let cool slightly before serving. Adjust seasoning if necessary.

Pro tip: Serve with a sprinkle of fresh herbs for added freshness.

💡

Tips & Tricks

Use small potatoes for even cooking and the perfect crispiness.
Boil the potatoes just until tender to avoid them falling apart during smashing.
Adjust the vinegar and salt to your taste preference for a personalized flavour.
Serve immediately for the crispiest texture.

Frequently Asked Questions

What are smashed potatoes?

Smashed potatoes are boiled potatoes that are gently flattened and then baked until crispy.

Can I use a different type of vinegar?

Yes, you can use apple cider vinegar for a milder flavour or malt vinegar for a more intense tang.

How long do I need to boil the potatoes?

Boil the potatoes for 20-25 minutes until they are fork-tender but not falling apart.

What temperature should I bake the potatoes at?

Bake the potatoes at 425°F (220°C) for optimal crispiness.

How do I store leftover smashed potatoes?

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to maintain their crispiness.

Serving Suggestions

Serve these salt and vinegar smashed potatoes alongside grilled meats or a fresh salad for a delightful meal. They pair particularly well with roasted chicken or a juicy steak. To make ahead, boil the potatoes and allow them to cool, then smash and store in the fridge. When ready to serve, toss them with vinegar and bake. Store leftovers in an airtight container for up to three days, reheating in the oven to maintain crispiness.

Nutrition per serving

250

Calories

Protein

Fat

Golden and crispy on the outside, tender inside, these oven-roasted potatoes are the perfect side dish for any meal.

Easy55 min

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