Crispy Salt and Vinegar Smashed Potatoes

These Crispy Salt and Vinegar Smashed Potatoes are a must make as a side dish! They are made with just a few simple ingredients for an easy healthy side dish.

I am full on obsessed with making these salt and vinegar smashed potatoes right now. Potatoes in any form are a staple in our weekly food prep and dinners. And smashed potatoes are one of of mine and my husband’s favorite dishes.

We also live for salt and vinegar potato chips. And as delicious as they are, I don’t usually serve them with dinner ha! These crispy smashed potatoes though satisfy my salt and vinegar chip craving. Plus they are insanely easy to make!

I love making these for holidays, dinner parties or just as a part of our food prep for the week. We make a big batch and keep them in the fridge to have with dinner or lunch or whenever.

You can eat them plain, dip them in ketchup or your favorite potato condiments and I can assure you will obsess over these as much as we do!

What ingredients you need to make Salt and Vinegar Smashed Potatoes:

• Yellow potatoes – washed and halved
• White vinegar –  I like to use this and a mix of apple cider vinegar at the end!
• Sea salt – lots of salt to boil potatoes in then coating 
• Extra virgin olive oil – or your go-to roasting oil
• Flakey sea salt to garnish
• Apple cider vinegar – I did a mix of this with white vinegar 

How to make Salt and Vinegar Smashed Potatoes:

1. Add your potatoes to a large pot and cover with about an inch of water
2. Stir in 1 and 1/4 cup white vinegar and 1 tablespoon sea salt
3. Bring to a boil then reduce to a simmer and simmer for about 20 minutes or until potatoes are tender when you poke with a fork
4. Drain your potatoes and let them cool for 5-7 minutes
5. Preheat oven to 425 degrees F and add potatoes to baking sheet and smash with the bottom of a glass
6. Drizzle with olive oil and rest of the sea salt
7. Roast in oven for 30-40 minutes or until crisped to your preference
8. Remove from oven and toss with apple cider vinegar and garnish with sea salt and enjoy!

Tips for success making smashed potatoes:

• Use a large baking sheet when you make these and don’t overcrowd the potatoes. Spacing them apart ensures they will crisp and roast better
• If you want to omit the salt and vinegar flare, you can! Make these as regular smashed potatoes and season as you wish
• These potatoes taste best out of the oven but if you do have leftovers, store in fridge and reheat in oven, on skillet or you can eat cold (I love cold potatoes!)
• Serve these for a dinner party or holiday! You can easily double this recipe if you are cooking for a larger group

A few other delicious side dishes to make:

Crispy Smashed Brussels Sprouts

Roasted Hot Honey Sweet Potatoes

Crispy Baked Cauliflower Nuggets

Crispy Parmesan Potatoes (oven-baked!)

Print