Salt and Vinegar Smashed Potatoes Salt and Vinegar Smashed Potatoes

Salt and Vinegar Smashed Potatoes

Blushing Belle

Vinegar-doused smashed potatoes! They’re a perfect summery appetizer. You can serve these salt and vinegar potatoes hot or at room temperature.

Notes:

  • For crispier smashed potatoes, smash them thinly. For a less crispy variant, lightly smash them and leave them a little thicker.
  • You can switch up the vinegars for bolder flavor! Try malt, apple cider, or even white wine vinegar! The possibilities are endless.
  • Flaked sea salt is recommended here as regular sea salt (and other salts) have larger granular, resulting in a crunchy texture.

 

 

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Salt and Vinegar Smashed Potatoes

By Kacey Joanette

Salt and Vinegar Smashed Potatoes

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Poke Creamer potatoes with a paring knife multiple times to penetrate the skin.

Place potatoes into a medium saucepan and add 1 1/4 cups vinegar and enough cold water to just cover the potatoes (about 2 1/4 cups water depending on your pan). Add in kosher salt.

Set pan over high heat, covered, and bring to a rolling boil. Remove lid, reduce heat slightly, and boil for 10 minutes, or until just fork-tender. Drain pot and place potatoes onto large baking sheet lined with parchment paper.

When potatoes are cooled slightly, use a spatula to press down on the potatoes until they are smashed.

Melt butter in microwave and mix in one tablespoon vinegar. Brush mixture onto potatoes, flip, and coat the other side of potatoes.

Place into 425 °F preheated oven and roast for 15 minutes. Flip potatoes and continue cooking for another 10 minutes, or until crisped to your liking.

Garnish with seas salt and serve!

Step 1 out of 7

Poke Creamer potatoes with a paring knife multiple times to penetrate the skin.

Step 2 out of 7

Place potatoes into a medium saucepan and add 1 1/4 cups vinegar and enough cold water to just cover the potatoes (about 2 1/4 cups water depending on your pan). Add in kosher salt.

Step 3 out of 7

Set pan over high heat, covered, and bring to a rolling boil. Remove lid, reduce heat slightly, and boil for 10 minutes, or until just fork-tender. Drain pot and place potatoes onto large baking sheet lined with parchment paper.

Step 4 out of 7

When potatoes are cooled slightly, use a spatula to press down on the potatoes until they are smashed.

Step 5 out of 7

Melt butter in microwave and mix in one tablespoon vinegar. Brush mixture onto potatoes, flip, and coat the other side of potatoes.

Step 6 out of 7

Place into 425 °F preheated oven and roast for 15 minutes. Flip potatoes and continue cooking for another 10 minutes, or until crisped to your liking.

Step 7 out of 7

Garnish with seas salt and serve!

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