Easy Crispy Salt and Vinegar Smashed Potatoes Recipe

Easy Crispy Salt and Vinegar Smashed Potatoes Recipe

Why You Should Give This Recipe a Try

True confession: I have never tried salt and vinegar potato chips. That said, I literally woke up one morning and thought, let’s make our own version using roasted potatoes. A bit of research and several experiments later and this Easy Crispy Salt and Vinegar Smashed Potatoes Recipe was born.

When I say “easy,” I am not exaggerating. It turns out all of the vinegar flavor is obtained merely by boiling some potatoes in water with an unusually large amount of coarse sea salt. The potatoes absorb the delicious salt and vinegar seasoning during the boiling process. Gently smash them down, drizzle with olive oil, sprinkle with more salt and roast until golden brown and crispy. I like to add a sprinkle of bright, oniony diced chives. But the best way to serve these super tasty potatoes is with a really easy homemade tzatzki dipping sauce. The creamy, fresh flavors are the perfect offset to the salty, vinegar flavor of the the potatoes.

Some of the best features of this recipe:

Flavor: Flavor is absolutely the top sell here. The vinegar and salt are in the perfect proportions for creating a flavor that is not overwhelming, but just enough just like the store-bought chips.

Texture: Allowing your boiled potatoes to sit a few minutes before popping them in the oven will evaporate some of the steam and produce potatoes that are crispy on the outside, tender on the inside.

Easy: There are only five ingredients in this recipe and the bare minimum of cooking steps. They could not be simpler to make – as in I often make them a few times a week.

As always, this Easy Crispy Salt and Vinegar Smashed Potatoes Recipe is so simple to make with no complex cooking techniques, no special ingredients and with basic ingredients you can find in any grocery store. 

Recipe Ingredients

1 1/2 cups fingerling potatoes

1 cup white vinegar

2 tbsp coarse sea salt (divided)

2 tbsp olive oil

1 tbsp fresh chives 

Helpful Tools

• Sharp knife
• Cutting board
• Large pot
• Liquid measuring cup
• Measuring spoons
• Large pot
• Wooden spoon
• Colander
• Rimmed baking sheet
• Heat resistant spatula

Ingredient Notes

Potatoes: I like to use fingerling potatoes in this recipe because they are a good size. Alternatively, you can use mini golden potatoes or even small red potatoes. You want also want a potato with a delicate skin, and these are options are perfect. Something like russet potatoes would be too large and would leave many pieces without the skin when cubed.

Salt: Coarse sea salt is flavorful and has a nice crunch. You can substitute kosher salt if necessary, but the taste and texture are slightly different.

Vinegar: In doing my research, I definitely saw suggestions for malt vinegar and apple cider vinegar. Many experiments later, I was sure that plain white vinegar was the best option.

Step-by-Step Instructions

1. Wash the potatoes. If there are larger potatoes in the bunch you are using, cut them into one-inch cubes. Some of the potatoes I used could remain whole, while others were too large.

2. Place the prepared potatoes in a large pot. Cover with water about two inches higher than the potatoes.

3. Add 1 cup of vinegar to the water and potatoes.

4. Sprinkle in 1 tbsp of coarse sea salt and stir.

5. Bring the water to a boil and allow the potatoes to cook until fork tender, about 20 minutes.

6. Drain the water and let the potatoes rest in the colander 10-15 minutes. In the meantime, preheat the oven to 400 degrees Fahrenheit.

7. Following the resting period, spread the cooked potatoes onto a rimmed baking sheet in a single layer.

8. Gently “smash” down each of the potatoes. You can do this by placing a heat resistant spatula on top and hitting them carefully with the heel of your hand. See Tips & Tricks below for suggestions and safety information.

9. Drizzle 2 tbsp of olive oil over the potatoes. Toss them with your hands to coat both sides.

10. Sprinkle the potatoes with an additional 1 tbsp of coarse sea salt.

11. Bake until golden brown and crispy, about 20 minutes.

12. Dice 1 tbsp of fresh chives while the potatoes roast.

13. Carefully remove the cooked potatoes to a serving dish.

14. Evenly sprinkle the chives over the cooked potatoes.

Storage

Store leftovers in an airtight container in the refrigerator fo 2-3 days.

Tips & Tricks

If you find that there are some larger potatoes among those you are using, cut them into one inch chunks. The pieces should be about the same size to allow for even cooking.

When draining the potatoes, do not breathe in the steam. The smell of vinegar is very strong!

Letting the potatoes sit for 10 to 15 minutes after cooking gives time for the steam to dissipate. This will help produce potatoes with a crispier exterior.

Smashing the potatoes can be an oddly risky business since they are quite hot inside. Choose a heat resistant spatula without holes. I use a metal BBQ spatula. That said, the metal can heat up and you may need to use an oven mitt in the smashing. You should also avoid smashing the potatoes in an overly aggressive manner as the hot interior can pop out and burn you. Have I done all of these things? Yes, I have.

I absolutely love a potato – which is probably why I have so many recipes that include potatoes! Sweet potatoes, mashed potatoes, “French” potatoes, tater tots: they are all so cozy and delicious. Give one of these a try:

Easy Sheet Pan BBQ Chicken Thighs with Sweet Potatoes

Easy Creamy Mashed Potatoes with Boursin Cheese

Best One Pot Loaded Baked Potato Soup Recipe

Easy French Comfort Food: Creamy Potatoes and Pancetta

Ultimate Creamy Chicken Pot Pie with Tater Tots