If you’ve ever loved salt and vinegar chips, these smashed potatoes were made for you. Little Reds™ get boiled in a vinegar brine until just tender, smashed flat, brushed with a butter and vinegar mixture, and roasted until they’re irresistibly crispy around the edges. They’re tangy, salty, and completely addictive served hot straight from the oven or at room temperature as a snack or starter. The best part is how forgiving they are. Smash them thin for maximum crispiness or leave them a little thicker for a fluffier center, and swap in your favorite vinegar to dial the flavor up or down. A five-ingredient recipe that punches well above its weight.

On-the-Go Tip

These travel beautifully at room temperature, making them a great option for potlucks, picnics, or after-school snacking. Let them cool completely before packing in a single layer in a lidded container to keep them crispy. Skip the flaked sea salt until just before serving for the best texture.

Kid-Friendly Tip

The smashing step is the highlight for kids and they’ll want to do every single one. Once the potatoes have cooled slightly, let them take over with the spatula and press each one flat. Older kids can help brush on the butter and vinegar mixture before roasting. For kids who are sensitive to strong flavors, reduce the vinegar in the boiling water by half for a milder tang that still delivers on flavor.

 

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.
Prep
10 mins
Cook
40 mins
Serves
4
Ingredients
5
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Equipment

  • spatula

Ingredients

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  • 3 lbs Little Potatoes (this recipe uses Little Reds™, but you can use any variety you like!)
  • 1 1/4 cups white vinegar
  • 1 Tbsp salt
  • 2 Tbsp salted butter
  • optional flaked sea salt
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Instructions

  • Step 1

    Poke Little Potatoes with a paring knife multiple times to penetrate the skin.

  • Step 2

    Place potatoes into a medium saucepan and add 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

    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

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

  • Step 5

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

  • Step 6

    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

    Garnish with seas salt and serve!