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”.


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.


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.
  • 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)
  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.


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  1. says

    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. says

    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.

  3. Beth says

    Just made these for the second time and even Justin liked the ones that were not sprinkled with vinegar at the end. Did half with and half without the end vinegar. Ron and I have a new favorite!

  4. docbill1351 says

    We made this recipe last week and it was so good I’m doing it again tonight! I’m using a bag of mixed potatoes: white, red and purple. Smells good already!


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