Get ready to transform ordinary potatoes into a mind-blowing side dish that will have everyone asking for seconds! These Salt Vinegar Smashed Potatoes are not just another potato recipe – they're a crispy, golden-brown sensation that combines the perfect balance of tangy vinegar and crunchy edges. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this foolproof recipe guarantees restaurant-quality results right in your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 pounds baby potatoes
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- Salt to taste
- Fresh herbs for garnish
Instructions
- Wash the baby potatoes thoroughly under cold running water, removing any dirt or debris. Pat them dry with a clean kitchen towel.
- Place the potatoes in a large pot and cover completely with cold water. Add the white vinegar to the water, which will help break down the potato skins and create a creamy interior.
- Bring the pot to a boil over high heat, then reduce to medium-high and simmer for 12-15 minutes until potatoes are fork-tender but not falling apart.
- Drain the potatoes in a colander and let them steam dry for 2-3 minutes, which helps create a crispy exterior when roasting.
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat.
- Gently transfer potatoes to the baking sheet and use a potato masher or the bottom of a heavy glass to carefully smash each potato, flattening to about 1/2 inch thickness.
- Drizzle olive oil evenly over the smashed potatoes, ensuring each potato is lightly coated. Sprinkle generously with salt.
- Roast in the preheated oven for 20-25 minutes, or until edges are golden brown and crispy, rotating the baking sheet halfway through for even cooking.
- Remove from oven and immediately sprinkle with additional salt if desired. Garnish with freshly chopped herbs like parsley, chives, or rosemary.
- Serve hot directly from the baking sheet as a delicious side dish or appetizer. Best enjoyed immediately while crispy and warm.
Tips
- Choose small, uniform-sized baby potatoes for consistent cooking and the best smashing texture.
- Don't skip the vinegar in the boiling water – it's the secret to creating ultra-creamy potato interiors.
- Let potatoes steam dry after boiling to ensure maximum crispiness when roasting.
- Use a potato masher or flat-bottomed glass to smash potatoes, but be gentle to keep them intact.
- For extra crispiness, ensure potatoes are well-spaced on the baking sheet and don't overcrowd.
- Rotate the baking sheet halfway through cooking for even browning and crisp edges.
- Serve immediately for the best texture and flavor – these potatoes are best enjoyed hot and fresh from the oven.
- Experiment with different herb garnishes like rosemary, thyme, or chives to customize the flavor profile.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
