Salt and Vinegar Smashed Potatoes are a perfect, easy appetizer or snack. You can serve these salt and vinegar potatoes hot or at room temperature.


  • 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.
10 mins
40 mins


  • spatula


  • 3 lbs little potatoes
  • 2 1/2 cups white vinegar
  • 1 Tbsp salt
  • 2 Tbsp salted butter
  • optional flaked sea salt


  • Step 1

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

  • Step 2

    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

    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!