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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
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Yes! Who are we to deny potatoes!? 🙂
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!
Fantastic! So nice of you to come back and let me know, thank you! 🙂
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!
That’s awesome, Beth! Thank you.
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!
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 🙂
This is fantastic! I have to try these!
I’m going to try these tonight!!
One of my sons is a salt and vinegar chip addict and this may actually be the recipe to get him to eat potatoes!
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.
This looks wonderful, love this combination!
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.