The perfect potato side dish, these crispy salt and vinegar smashed potatoes are perfectly buttery and creamy with a crunchy salty skin. Step-by-step photos help you make these potatoes. Everyone loves these easy salt and vinegar potatoes!
This recipe idea comes from my friend in England, she made some potatoes just like this and we all fell in love. It was only a matter of time until I recreated it for the blog. Salt and vinegar has to be my favorite flavoring for potatoes, you really can't beat it. Chippy chips with loads of vinegar and salt, weak at the knees just thinking about it.
These salt and vinegar potatoes are easy enough for a weeknight dinner, but tasty enough for a weekend dinner party.
The trick to getting that crispy exterior and the creamy middle is parboiling the potatoes then roasting them in high heat in the oven.
You only need a couple things for these delicious salt carb pieces of heaven.
- Small Potatoes. I prefer to use yellow Dutch but small red potatoes or tri-colored potatoes work beautifully as well. Ideally the more consistent in size they are the easier they are to cook. Keep in mind larger potatoes will take longer as well.
- Salt & Pepper. When you are doing anything with salt and pepper it should be to taste as we all have varying levels of taste. But keep in mind these are salt and vinegar potatoes so be generous with the salt! Just like they are at the chippy shop! You'll also use the salt for the water that you par-boil the potatoes in.
- Oil. I like to use olive oil or avocado oil, something with a high smoke point. Baking the potatoes at the high heat and drizzling them in olive oil is what will give them the delicious crispy skin. Be generous with the oil.
- Malt Vinegar. The star of the show! I am very generous when sprinkling vinegar all over my potatoes just like I am when I have fish 'n chips!
First thing is first when you are roasting anything you want the high heat, the sudden burst of heat is what will give the food a nice crunch. So let's preheat oven to 450 degrees Fahrenheit / 232 degrees celsius.
Just like my english roast potato recipe we are going to par boil the potatoes, this ensures we have a creamy smooth potato center.
Clean your potatoes by scrubbing them and rinsing under clean water. Add potatoes to a large heavy bottom pot and add water to cover, sprinkle with a generous pinch of salt, and bring to a boil.
Boil for 10- 20 minutes, depending on the size of your potatoes the time will vary. You want to boil until potatoes are just tender so that you can easily pierce with a fork.
Next, on a large baking sheet, ideally, a rimmed baking sheet, start smashing the potatoes with a heavy mug or glass. Be careful they are hot!
You want the potato skin to split open to expose some of the insides of the potato but you don't want to smash it so much so that the potato completely falls apart.
You want to be careful to keep the potatoes in a single layer so they have plenty of room to roast up nice and crispy, too crowded will make the potatoes steam bake and they wont crisp up.
Drizzle with olive oil generously and sprinkle generously with salt and pepper. The oil is what will help crisp the potato skins so don't be shy!
At this point the oven should be preheated but if it hasn't make sure to wait until the oven has reached full temperature.
Start by roasting the potatoes for 15 minutes then carefully remove from the oven and turn over by using a spatula to gently flip the smashed potatoes bake for an additional 10-15 minutes or until the level of crispiness is reached. Keep in mind that larger potatoes will take closer to 25-30 minutes.
Once baked remove potatoes from oven and cool for 5 minutes then generously sprinkle with malt vinegar.
Smashed potatoes are best enjoyed right away but you could reheat leftovers in a frying pan for a few minutes.
Can you double
You can most certainly double the recipe but I would advise using two baking sheets, you do not want to overcrowd the pan. Too many potatoes crammed together will not result in crispy smashed potatoes.
I love to serve these potatoes with my baked salmon recipe.
The roasted broccolini my friend Ari makes is the best.
Since we are going with the British vibe with the salt and vinegar serving Sticky Toffee Pudding for dessert would be perfect!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 1.5Lbs Small Potatoes, I prefer Yellow Dutch but Red Potatoes or Tri-Colored Potatoes work
- Salt & Pepper to Taste
- 4-6 Tablespoons Olive Oil
- 3-6 Tablespoons Malt Vinegar, to taste
- Preheat the oven to 450F/ 232C. Clean potatoes and add to a large pot and fill with water and a pinch of salt to cover the tops of the potatoes. Place the pot on the stove over medium/ high heat and boil for 10-20 minutes, or until fork-tender or easily pierced with a fork.
- Carefully drain the potatoes and transfer them to a metal baking sheet. Use a heavy glass or mug to gently press the potato down to "smash it." You want the skin to split open to expose some of the insides of the potato but you don't want to smash it so much so that the potato falls apart. Drizzle generously with olive oil and sprinkle generously with salt and pepper.
- Bake the potatoes when the oven has properly preheated. Bake for 15 minutes then carefully remove from the oven and use a spatula to gently flip the smashed potatoes bake for an additional 10-15 minutes or until the level of crispiness is reached. Larger potatoes will take closer to 25-30 minutes. Let cool for 5 minutes then generously sprinkle with malt vinegar. Potatoes are best enjoyed right away but you could reheat leftovers in a frying pan for a few minutes.
- Prep Time: 5
- Cook Time: 40 Minutes
- Category: Side Dish
- Method: Bake
- Cuisine: British
Keywords: salt and vinegar potatoes, vinegar smashed potatoes