Easy Crispy Salt and Vinegar Smashed Potatoes Recipe
Easy Crispy Salt and Vinegar Smashed Potatoes Recipe makes flavorful potatoes that are crispy on the outside and soft on the inside.
Ingredients
- 1 1/2 lbs fingerling potatoes
- 1 cup white vinegar
- 2 tbsp coarse sea salt divided
- 2 tbsp olive oil
- 1 tbsp fresh chives
Instructions
- 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.
- Place the prepared potatoes in a large pot. Cover with water about two inches higher than the potatoes.
- Add 1 cup of vinegar to the water and potatoes.
- Sprinkle in 1 tbsp of coarse sea salt and stir.
- Bring the water to a boil and allow the potatoes to cook until fork tender, about 20 minutes.
- Drain the water and let the potatoes rest in the colander 10-15 minutes. In the meantime, preheat the oven to 400 degrees Fahrenheit.
- Following the resting period, spread the cooked potatoes onto a rimmed baking sheet in a single layer.
- 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.
- Drizzle 2 tbsp of olive oil over the potatoes. Toss them with your hands to coat both sides.
- Sprinkle the potatoes with an additional 1 tbsp of coarse sea salt.
- Bake until golden brown and crispy, about 20 minutes.
- Dice 1 tbsp of fresh chives while the potatoes roast.
- Carefully remove the cooked potatoes to a serving dish.
- Evenly sprinkle the chives over the cooked potatoes.