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Salt and vinegar potato chips are a big thing around our house.
What’s not to like? Salty, crispy, with that bright acidic flavor? Yes please.
But we try not to eat potato chips with our dinner (unless it’s burger night, then it’s perfectly acceptable.)
My solution? These potatoes.
They are everything you love about that salt and vinegar flavor profile, but in a crispy, creamy smashed potato. We love them with steak or fish and leftovers are amazing on a green salad with some good quality canned tuna and olives.
Chips will always have a place in our home, but now we eat them at 11pm after three hours of Netflix, like civilized people.
While small potatoes, like new potatoes or fingerlings, work best because they cook quickly and crisp up nicely, you can also use larger potatoes. If using larger potatoes, cut them into halves or quarters for faster, more even cooking.
Boiling the potatoes in vinegar infuses them with a tangy flavor that complements the saltiness and adds a unique twist. The vinegar also helps the potatoes hold their shape better as they cook, making it easier to smash them without falling apart.
I use White wine vinegar for it’s mild, tangy flavor, but you can experiment with other types like apple cider vinegar or even malt vinegar if you prefer a stronger vinegar flavor.
After boiling, the potatoes should be easily pierced with a fork but still hold together when handled. If they start to fall apart, they may be overcooked. Aim for a fork-tender consistency for the best smashing results.
You can substitute with other oils like avocado oil or melted butter if preferred. Just be mindful of the smoke point if using oils like butter or coconut oil, as they may burn at the high roasting temperature.
To get extra-crispy potatoes, make sure they’re well-drained after boiling, smash them thin, and give them plenty of space on the baking sheet. Also, check that they are evenly coated in oil, as this helps them crisp up.
Yes! You can boil and smash the potatoes in advance, then refrigerate them on the baking sheet. When ready to serve, simply roast them as directed. They may need a little extra time in the oven if chilled.
If you’re not a fan of garlic or need to omit it, you can skip it or replace it with a shallot or onion powder for a subtler flavor. The vinegar and herbs will still give the potatoes a great taste.
Crispy Salt & Vinegar Smashed Potatoes
Ingredients
- 2 lbs. small potatoes, new potatoes, fingerlings, etc
- ½ cup extra-virgin olive oil
- 2 garlic cloves, minced
- 2 cups white wine vinegar
- Kosher salt and fresh cracked pepper
- ½ cup fresh herbs, chopped (such as sage, thyme, and rosemary) for garnish if desired
Instructions
- Preheat oven to 450 degrees F.
- Place whole potatoes in a large pot along with the vinegar. Add water to cover, along with a large pinch of salt.
- Bring to a boil.
- Reduce heat and bring to a simmer, cooking the potatoes until they are easily pierced with a fork but still holding together, about 12-20 minutes depending on size. Drain the potatoes in a colander.
- Oil the bottom of a large baking sheet and place potatoes on top. Using the bottom of a glass, smash each potato until they are flattened. Drizzle the rest of the olive oil on top and toss with the garlic.
- Season with 1 teaspoon more of salt and a few cracks of pepper.
- Roast potatoes until they are browned and very crispy, about 35-45 minutes.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These have quickly become a staple – and such an easy alternative to oven chips or even mash. Obsessed!
I totally agree, Erica! Thank you for giving these a try!
Kat.