Salt and Vinegar Roasted Smashed Potatoes
I loved this easy salt and vinegar roasted potatoes recipe–maybe because I love salt and vinegar potato chips or maybe because I am originally from Idaho and I love ALL potato recipes. These potatoes are super simple to make and would go well with most main entrées. My husband and I both enjoyed these potatoes but both of my kids didn’t like them at all–more for me! These salt and vinegar potatoes paired well with a garlic roasted chicken and a big garden salad.
Salt and Vinegar Roasted Potatoes
Ingredients:
- 10 Dutch yellow baby potatoes
- 2 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- Malt vinegar, to taste
How to Make Salt and Vinegar Roasted Potatoes:
Preheat the oven to 425 degrees.
Cook the potatoes in a large pot of salted boiling water for 15 minutes or until fork-tender.
Drain the potatoes then place them, one at a time, on a paper towel.
Fold the paper towel over the potato and carefully smash the potato with the palm of your hand so that is flattened but still in one piece. Repeat with the remaining potatoes.
Place the smashed potatoes on a baking sheet coated with cooking spray or drizzled with olive oil.
Drizzle the potatoes with olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast for 10-15 minutes, or until golden brown.
Carefully flip the potatoes over and cook for an additional 10-15 minutes or until golden brown.
Remove from the oven and drizzle each potato with malt vinegar, to taste, and a bit more sea salt. Serve immediately. Enjoy!
Equipment
Ingredients
- 10 Dutch yellow baby potatoes
- 2 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- Malt vinegar to taste
Instructions
- Preheat the oven to 425 degrees.
- Cook the potatoes in a large pot of salted boiling water for 15 minutes or until fork-tender.
- Drain the potatoes then place them, one at a time, on a paper towel.
- Fold the paper towel over the potato and carefully smash the potato with the palm of your hand so that is flattened but still in one piece. Repeat with the remaining potatoes.
- Place the smashed potatoes on a baking sheet coated with cooking spray or drizzled with olive oil.
- Drizzle the potatoes with olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste.
- Place into the oven and roast for 10-15 minutes, or until golden brown.
- Carefully flip the potatoes over and cook for an additional 10-15 minutes or until golden brown.
- Remove from the oven and drizzle each potato with malt vinegar, to taste, and a bit more sea salt. Serve immediately. Enjoy!
Adapted recipe and photos by For the Love of Cooking Original recipe from Everyday Food ~ May 2011
Psst – someone sat on your potatoes:)
Alexis loves those potato chips too, so I am sure she will LOVE these smashed taters. They look great and I can almost taste the vinegary goodness.
This recipe will make my day tomorrow. I love interesting ideas for potatoes. I am sure my daughter will be delighted with this new dish. Although I invent recipes myself, I must admit, I could never come up with this idea. Thank you for sharing.
A friend of mine makes a version of these and calls them “smooshed potatoes” – whatever the name, they’re simply delicious, and I love this recipe! Thanks for sharing it, can’t wait to try it out 🙂
You must have some very thick-skinned potatoes where you live! When I tried this, the smashing step didn’t work very well…
Still turned out tasty though!
These were soooo good!! I love potatoes and I’m always looking for new ways to make them, thanks for the recipe ^^
I really liked the way these came to be crispy on the outside and light and airy on the inside. Definitely a recipe I will make again and again. You are really talented with potatoes.