Salt and Vinegar Crispy Smashed Potatoes Recipe
Salt and Vinegar Crispy Smashed Potatoes are made in the oven, which is best for making a larger batch for entertaining, and gives you more hands-off time!
Servings: 4 servings
Ingredients
- 1½ pounds Yukon Gold or similar potatoes, the smallest you can find, washed and scrubbed or about about 2 dozen
- 1 cup distilled white vinegar
- 2 tablespoons salt
- 1-4 tablespoons apple cider vinegar
- 1 teaspoon flaky sea salt
- optional garnish: finely chopped fresh chives and parsley
Instructions
- Heat oven to 425°F. Line a rimmed baking sheet with parchment paper and lightly spray or drizzle with cooking oil.
- In a pot large enough to hold the potatoes in about 2 layers, place potatoes, distilled vinegar, and salt, then add enough water to to cover the potatoes by 1-inch. Bring potatoes up to a boil. Turn down heat and simmer until potatoes are tender, about 15 minutes. Drain, do not rinse, and set aside to dry. The potatoes need to be as dry as my dating life in order to get crispy.
- Transfer smashed potatoes to prepped baking sheet. Gently smash each potato with a measuring cup or sturdy flat-bottomed glass, making sure to keep each potato generally intact. Small pieces that break off will turn into the best crispy bits in the pan later. Lightly spray or drizzle tops of smashed potatoes with oil.
- Roast the potatoes until they turn deeply golden brown and crisp, about 20 minutes. Carefully flip the potatoes halfway through the bake time. If they look dry, spray or brush lightly with additional oil.
- Transfer hot potatoes to large mixing bowl and toss with 2 tablespoons of apple cider vinegar. Taste and if you prefer more tang, add more vinegar. Remove Crispy Smashed Potatoes to serving plate or shallow bowl and sprinkle with flaky sea salt. Garnish with chopped fresh chives and parsley if you're using them.
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