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Crispy Salt and Vinegar Smashed Potatoes

It goes like this with your first taste of a salt and vinegar potato chip: **crunch**crunch**, “whoa”, {face contorts, tongue twists, eyes water}, “mmm…I think I’ll have another”.

Crispy-Salt-and-Vinegar-Potatoes

If you’ve had this same experience, then you’ll love these potatoes.

I started with this recipe from Bon Appétit magazine, but smashed the potatoes instead of halving them and then crisped them in a hot oven instead of a skillet.

Smashed-Potatoes

I served these alongside baked salmon, seasoned simply with salt, pepper and a squeeze of lemon. But they would also be delicious as a breakfast side, or alone as a snack.

Crispy Salt and Vinegar Smashed Potatoes
A riff on my favorite flavor of potato chip. These are a perfect breakfast side dish or a lighter version of 'chips' for baked or fried fish.
Ingredients
  • 2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
  • 1 cup plus 2 Tbsp. white vinegar
  • 2 tablespoons unsalted butter
  • 1 tablespoon kosher salt, plus more
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  • Flaky sea salt (such as Maldon)
Instructions
  1. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are just tender, about 20 minutes.
  2. Line a baking sheet with parchment paper.
  3. After the potatoes have boiled for 10 minutes, preheat oven to 450°.
  4. When potatoes are tender, drain and return to saucepan. Add butter and gently toss the potatoes to coat. Transfer potatoes to lined baking sheet, spreading them out in a single layer. Use a heavy mug or glass to smash each potato to about ½-inch thickness.
  5. Bake for 20 minutes.
  6. Remove potatoes from oven and turn with a spatula. Drizzle with olive oil and return to oven for 20 minutes more.
  7. Remove from oven and sprinkle with 2 tablespoons vinegar. Top with chives, and black pepper and sea salt to taste. Serve.

 

9 Responses to Crispy Salt and Vinegar Smashed Potatoes

  1. Eileen May 17, 2014 at 4:47 pm #

    Oh man, these potatoes sound so good! I mean, this is coming from someone who just finished the bag of salt & vinegar chips and am in need of more…but still. :) I bet these would be amazing with some salmon and a dilled sour cream.

  2. cheri May 17, 2014 at 7:26 pm #

    This looks wonderful, love this combination!

  3. Fran May 18, 2014 at 12:53 am #

    Yuuuuum! I love finding new recipes for roast potatoes, and these look so good! I just have to make them the next time I do a roast lamb, they’d be perfect with it.

  4. pizzarossa May 18, 2014 at 12:56 am #

    One of my sons is a salt and vinegar chip addict and this may actually be the recipe to get him to eat potatoes!

  5. suzanna May 18, 2014 at 10:37 am #

    I’m going to try these tonight!!

  6. Annie @Maebells May 20, 2014 at 8:23 am #

    This is fantastic! I have to try these!

  7. Lorraine @ Not Quite Nigella May 20, 2014 at 4:53 pm #

    I’m definitely making these with my next fish meal! You come up with the best ideas Marissa! Do you guys get salt and vinegar chips in America? It’s a popular potato chip flavour here :)

  8. Rachel (Rachel's Kitchen NZ) June 19, 2014 at 4:52 pm #

    We must be reading the same stuff – I saw the Bon Appetite recipe too and used it while back for inspiration on my blog too!

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