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Crispy Salt and Vinegar Smashed Potatoes are a lightened up version of a favorite potato chip! So easy to make in your oven and beyond delicious!

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 and Garlic Parmesan Asparagus, a meal that I also often pair with Mashed Red Potatoes or Rosemary Roasted Potatoes. But they would also be delicious as a breakfast side (But you should also try these Skillet Potatoes or these Breakfast Potatoes!), or alone as a snack.

Crispy Salt and Vinegar Smashed Potatoes

Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Course: Breakfast, Side Dish
Cuisine: American
Calories: 124
Servings: 4 people
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 tablespoons white vinegar
  • 2 tablespoons unsalted butter
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 2 tablespoons fresh chives chopped
  • Flaky sea salt such as Maldon


  • 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.
  • Line a baking sheet with parchment paper.
  • After the potatoes have boiled for 10 minutes, preheat oven to 450°.
  • 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 1/2-inch thickness.
  • Bake for 20 minutes.
  • Remove potatoes from oven and turn with a spatula. Drizzle with olive oil and return to oven for 20 minutes more.
  • Remove from oven and sprinkle with 2 tablespoons vinegar. Top with chives, and black pepper and sea salt to taste. Serve.


Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1746mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. docbill1351 says:

    I’m doing these again tonight because I love this recipe! I “found” a bag of tiny potatoes in the fridge and they screamed, “Smash me! Salt me! Bake me!” Well, who am I to deny a potato?

    I’m sure you agree.

    1. Marissa says:

      Yes! Who are we to deny potatoes!? 🙂