Salt and Vinegar Smashed Potatoes are a perfect, easy appetizer or snack. You can serve these salt and vinegar potatoes hot or at room temperature.
Notes:
- For crispier smashed potatoes, smash them thinly. For a less crispy variant, lightly smash them and leave them a little thicker.
- You can switch up the vinegars for bolder flavor! Try malt, apple cider, or even white wine vinegar! The possibilities are endless.
- Flaked sea salt is recommended here as regular sea salt (and other salts) have larger granular, resulting in a crunchy texture.
Equipment
- spatula
- 3 lbs little potatoes
- 2 1/2 cups white vinegar
- 1 Tbsp salt
- 2 Tbsp salted butter
- optional flaked sea salt
Instructions
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Step 1
Poke Creamer potatoes with a paring knife multiple times to penetrate the skin.
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Step 2
Place potatoes into a medium saucepan and add 1 1/4 cups vinegar and enough cold water to just cover the potatoes (about 2 1/4 cups water depending on your pan). Add in kosher salt.
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Step 3
Set pan over high heat, covered, and bring to a rolling boil. Remove lid, reduce heat slightly, and boil for 10 minutes, or until just fork-tender. Drain pot and place potatoes onto large baking sheet lined with parchment paper.
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Step 4
When potatoes are cooled slightly, use a spatula to press down on the potatoes until they are smashed.
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Step 5
Melt butter in microwave and mix in one tablespoon vinegar. Brush mixture onto potatoes, flip, and coat the other side of potatoes.
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Step 6
Place into 425 °F preheated oven and roast for 15 minutes. Flip potatoes and continue cooking for another 10 minutes, or until crisped to your liking.
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Step 7
Garnish with seas salt and serve!
