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.
Crispy Salt and Vinegar Smashed Potatoes
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
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.