Crispy Salt and Vinegar Smashed Potatoes
These Crispy Salt and Vinegar Smashed Potatoes deliver the perfect combination of fluffy interiors and shatteringly crisp edges with a bold tangy punch. By boiling the potatoes in vinegar-infused water, every bite is infused with that irresistible salt and vinegar flavor reminiscent of your favorite chips. They're the ultimate side dish or snack that disappears from the table in minutes.
Ingredients
- 680 gbaby potatoes (about 1.5 lbs)
- 60 mlwhite vinegar (divided: 1/4 cup)
- 2 tbspolive oil
- 2 tspsea salt (divided)
- 0.5 tspblack pepper
- 2 tbspfresh parsley, chopped (for garnish)
Instructions
- 1
Place baby potatoes in a large pot and cover with cold water by 2 inches. Add 3 tablespoons (45ml) of the white vinegar and 1 teaspoon of sea salt to the water. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until the potatoes are fork-tender and easily pierced.
- 2
Preheat your oven to 220°C (425°F). Drain the potatoes thoroughly and let them steam dry in the colander for 2-3 minutes to remove excess moisture, which helps achieve maximum crispiness.
- 3
Arrange the boiled potatoes on a large baking sheet lined with parchment paper, spacing them about 2 inches apart. Using a potato masher, fork, or the bottom of a glass, gently press down on each potato to flatten it to about 1/2-inch thickness, keeping them mostly intact.
- 4
Drizzle the olive oil evenly over all the smashed potatoes, making sure to coat the tops and exposed edges. Sprinkle the remaining 1 tablespoon (15ml) white vinegar over the potatoes, then season generously with the remaining 1 teaspoon sea salt and black pepper.
- 5
Bake for 25-30 minutes until the edges are deeply golden brown and crispy, and the tops are crackling. The potatoes should lift easily from the parchment when ready.
- 6
Remove from the oven and let cool for 2-3 minutes to allow the crust to set and become even crispier. Transfer to a serving platter, garnish with fresh chopped parsley, and serve immediately while hot and crispy.
