Recipes, Sides

Salt ‘n’ Vinegar Smashed Potatoes

Crispy smashed potatoes with a salt ‘n’ vinegar flavor, just like your favorite chip. Never met a potato recipe I haven’t liked! One more potato recipe to add to your repertoire. Crispy, salty perfection.

Potatoes, the number one recipes on my site! Twice-Baked, Rosemary Parmesan Stacks, and Mashed Potato Waffles. There truly isn’t a way I don’t like to eat potatoes. They’re just so dang tasty! I’ve been making a baked potato in my air fryer and those are the best baked potatoes I’ve had in awhile, so I’ll need to post that non-recipe here as well soon! But before that, let me tell you about these salt ‘n’ vinegar smashed potatoes.

Growing up salt ‘n’ vinegar chips were one of my favorite flavor chips. I bought them recently and I have to say I’ve gotten used to less salt over the years, but the funny thing is they tasted like they had too much vinegar. Enter trying to make a version with an actual potato homemade. These smashed potatoes give the crisp you’re looking for and the salt and vinegar isn’t too overpowering. I used less salt than other recipes, but you can always adjust if needed. Just know this is a higher end sodium dish, but keep in mind what else you’re eating for the meal and look at the big picture.

petite potatoes on a piece of parchment paper

Potatoes covered by an inch of water to boil

Ingredients: Salt ‘n’ Vinegar Smashed Potatoes

Salt– Usually I’ll be cautioning you on the use of too much salt. This recipe does have added sodium, but interestingly enough it’s not that much in the overall big picture. Added salt, in the form of sodium, typically comes from our processed foods, restaurants, and packaged type products. Cooking at home we do have more ability to manage how much is added in. Keep in mind, this is a riff on the chip and does need some salt – if this recipe (per the nutrition analysis) doesn’t fit your dietary needs/recommendations, opt for a few of my other potato recipes. These BBQ baked potato chips are delish!
White Wine Vinegar– White wine vinegar is the easiest vinegar to find in the grocery store. However, when I first made these potatoes years ago, I had malt vinegar on hand. The malt vinegar really is the best flavor to mimic the salt n’ vinegar chip. However, I tested it with white wine and they were equally as delicious. Apple cider vinegar would work too.
Grapeseed Oil – This oil withstands the high heat the potatoes cook at and has a neutral taste, so the salt and vinegar really shine through. Canola oil would work well also.
Herbs – I love sprinkling the potatoes at the end with a few cut up chives and/or scallions, whatever I have on hand! *optional*

petite potatoes smashed on a baking sheet

How To Make Salt ‘n’ Vinegar Smashed Potatoes

Potatoes in any form taste delicious. Roasted, mashed, twice baked, fried, you know name, they spell delicious. These Salt ‘n’ Vinegar Smashed Potatoes take a little bit more time, but believe me when I tell you, they are worth it! Let me know if you give them a try!

Boil Potatoes: Combine potatoes, 1 cup vinegar, and 1 tablespoon salt in a large sauce pan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and reduce heat to simmer until potatoes are just tender, 15 to 20 minutes. I used the baby potatoes, and they took just the 15 minutes. If your potatoes are a little larger you do want to cook them till tender, but be careful not to overcook them. Some people have done this first step in the microwave and even the instant pot to save time. I boiled them in the vinegar for added flavor, so consider this essential.
Preheat your oven: Preheat your oven to 450˚F. Line a baking sheet with parchment paper.
Drain potatoes. Drain the potatoes and return them to the saucepan. Add 1 ½ Tablespoons of the oil here (half the total) and toss to coat.
Transfer potatoes: Transfer the potatoes to the prepared baking sheet. Spread them out in an even layer. Using a heavy mug or glass, smash the potatoes to about ½ inch in thickness. Bake for 20 minutes.
Add more oil. Drizzle or use a pastry brush to add the remaining 1 ½ Tablespoons of olive oil to the potatoes. Continue baking for 20 more minutes.
Add the toppings. Remove from the oven and drizzle with 2 Tablespoons of vinegar. Add a few flakes of Maldon sea salt for garnish, and sprinkle with chives/scallions. Serve hot and enjoy!

adding more oil to the potatoes as they're baking

OTHER POTATO RECIPES!

Salt ‘n’ Vinegar Smashed Potatoes

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Print Recipe

Total Time: 1 hour 5 minutes
Yield: 6 1x

Ingredients

Units Scale

2 pound petite potatoes, Yukon Gold
1 cup plus 2 tablespoons white wine vinegar*
1 Tablespoon kosher salt, plus more for sprinkling
3 Tablespoons grapeseed oil, divided
2 Tablespoons fresh chives or scallions, chopped

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Instructions

Combine potatoes, 1 cup vinegar, and 1 tablespoon salt in a large sauce pan over high heat. Add water to cover potatoes by 1 inch. Bring to a boil; cover and reduce heat to simmer until potatoes are just tender, 15 to 20 minutes. I used the baby potatoes, and they took just the 15 minutes. If your potatoes are a little larger you do want to cook them till tender, but be careful not to overcook them. Some people have done this first step in the microwave and even the instant pot to save time.
Preheat your oven to 450˚F. Line a baking sheet with parchment paper.
Drain the potatoes and return them to the saucepan. Add 1 ½ Tablespoons of the oil here (half the total) and toss to coat.
Transfer the potatoes to the prepared baking sheet. Spread them out in an even layer. Using a heavy mug or glass, smash the potatoes to about ½ inch in thickness. Bake for 20 minutes.
Drizzle or use a pastry brush to add the remaining 1 ½ Tablespoons of olive oil to the potatoes. Continue baking for 20 more minutes.
Remove from the oven and drizzle with 2 Tablespoons of vinegar. Add a few flakes of Maldon sea salt for garnish, and sprinkle with chives/scallions. Serve hot and enjoy!