If you are craving a side dish that is bursting with tangy, crispy, and irresistible flavor, then this Salt and Vinegar Smashed Potatoes Recipe is exactly what you need in your culinary repertoire. These little potatoes are boiled to tender perfection, smashed just right, and then roasted to create crispy edges that soak up a bright splash of apple cider vinegar and fresh herbs. Every bite is a perfect balance of savory, zesty, and herbaceous notes that will have you reaching for seconds before you know it. It’s simplicity in ingredients but extraordinary in taste—a true crowd-pleaser that turns humble potatoes into a standout dish.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and ensures your Salt and Vinegar Smashed Potatoes Recipe delivers maximum flavor and texture. Each is straightforward but plays an important role—from the creamy potatoes to the zingy vinegar and fragrant rosemary that tie everything together beautifully.
- 2 lbs small potatoes (new or fingerlings): These varieties have a naturally tender skin and creamy interior perfect for smashing.
- Olive oil: Adds richness and helps achieve those crispy golden edges we all love.
- Kosher salt: Enhances the potato’s natural flavors and balances the tanginess of vinegar.
- Fresh ground pepper: Provides a subtle kick and aromatic depth.
- Fresh rosemary (finely chopped): Infuses an earthy, pine-like fragrance that complements the vinegar beautifully.
- Apple cider vinegar: The star of the recipe that delivers a sharp, tangy finish, making these potatoes unforgettable.
How to Make Salt and Vinegar Smashed Potatoes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). This higher temperature is key for getting those potatoes super crispy on the outside while staying soft inside. Timing here is essential to hit that perfect texture.
Step 2: Boil the Potatoes
Place the potatoes in a pot of salted water and bring it to a boil. Cook them until they are fork tender—meaning you can easily pierce them without falling apart. Boiling softens the potatoes, preparing them for smashing and roasting perfectly.
Step 3: Drain and Cool
Once tender, drain the potatoes and allow them to cool for a few minutes. This cooling period makes them easier to handle for the smashing part without falling apart, ensuring they hold their shape but still achieve that craggy surface during roasting.
Step 4: Smash the Potatoes
Lightly coat a baking sheet with olive oil to prevent sticking. Place each potato on the sheet and gently press down with a potato masher or the bottom of a glass until they’re about ½ inch (1.25 cm) thick. Don’t worry about making them perfect—the rustic cracks are what soak up the oil and flavors during roasting, creating amazing texture.
Step 5: Season and Roast
Brush the tops generously with olive oil to encourage crispiness. Sprinkle kosher salt, freshly ground black pepper, and the chopped rosemary evenly over the potatoes. Place the sheet pan in the oven and roast for about 25 minutes. You want to see golden brown, crispy edges forming here — that’s when you know they’re ready.
Step 6: Add the Vinegar and Serve
Remove the potatoes from the oven and, while still hot, brush each one with apple cider vinegar. This step elevates the dish from just delicious to absolutely addictive. Taste and adjust seasoning with additional salt or vinegar if you like more tang. Serve immediately to enjoy the perfect balance of crisp, tender, and zesty flavors.
How to Serve Salt and Vinegar Smashed Potatoes Recipe
Garnishes
Finishing touches can elevate your Salt and Vinegar Smashed Potatoes Recipe even more. Sprinkle fresh chopped chives or a bit of flaky sea salt on top right before serving to add bursts of fresh flavor and extra crunch. A light drizzle of good quality extra virgin olive oil or a handful of finely grated Parmesan cheese can also add delicious layers.
Side Dishes
This dish pairs beautifully with grilled chicken, steak, or roasted fish, making it an incredible side for a hearty dinner. You can also serve it alongside a fresh green salad or steamed vegetables for a lighter, balanced meal. The brightness from the vinegar cuts through richer proteins and complements fresh, green flavors exceptionally well.
Creative Ways to Present
Try serving these potatoes family-style in a rustic cast-iron skillet or on a vibrant ceramic platter to show off their golden, crinkly edges. For a party, you could turn them into crispy potato bites loaded with sour cream and scallions as an appetizer twist. These smashed potatoes are versatile, so don’t hesitate to experiment with textures and presentations.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of your Salt and Vinegar Smashed Potatoes Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making a great make-ahead snack or side option to reheat and enjoy later.
Freezing
While this recipe is best fresh for maximum crispiness, you can freeze the cooked potatoes before smashing and roasting. Place boiled potatoes in a freezer-safe bag or container for up to a month. When ready to enjoy, thaw and proceed with smashing, seasoning, and roasting as usual.
Reheating
To bring back the crispy magic, reheat leftover potatoes in a hot oven at 400°F (205°C) for about 10 minutes. Avoid microwaving as it softens the texture. A quick reheat in a skillet with a touch of olive oil also works great for restoring crisp edges.
FAQs
Can I use regular white vinegar instead of apple cider vinegar?
Yes, you can substitute white vinegar, but apple cider vinegar adds a milder and fruitier tang that complements the potatoes better. If using white vinegar, start with a smaller amount to avoid overwhelming the dish.
What type of potatoes work best for this recipe?
Small new potatoes or fingerlings are ideal because their thin skin crisps up wonderfully, and their creamy interior contrasts beautifully with the crispy outside. Larger potatoes can work but may require longer cooking.
Is this recipe gluten-free?
Absolutely! All the ingredients in this Salt and Vinegar Smashed Potatoes Recipe are naturally gluten-free, making it a safe and tasty option for those avoiding gluten.
How tangy should the potatoes be?
The tanginess depends on your vinegar amount and personal preference. Start by brushing with a light layer and taste after roasting, adding more vinegar if you’d like it punchier. The vinegar brightens the dish without overpowering the natural potato flavor.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as it uses olive oil instead of butter and no animal products. Just be sure to check any additional garnishes to keep it plant-based.
Final Thoughts
I hope this Salt and Vinegar Smashed Potatoes Recipe inspires you to enjoy potatoes in a whole new, exciting way. It’s easy to prepare, deeply flavorful, and versatile enough to fit any meal occasion. Once you try it, I guarantee it will become one of your go-to dishes that everyone asks for again and again. So grab those potatoes, get smashing, and enjoy every delightful, crispy bite!
Print
Salt and Vinegar Smashed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
These Salt and Vinegar Smashed Potatoes are crispy on the outside and tender on the inside, infused with tangy apple cider vinegar and fragrant rosemary. A simple yet flavorful side dish perfect for any meal.
Ingredients
Potatoes
- 2 lbs small potatoes (new or fingerlings work well)
Seasonings and Oils
- Olive oil
- Kosher salt
- Fresh ground black pepper
- Fresh rosemary (finely chopped)
- Apple cider vinegar
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Boil Potatoes: Place the potatoes in a pot of salted water. Bring to a boil and cook them until they are fork tender, about 15-20 minutes depending on size.
- Drain and Cool: Drain the potatoes and let them cool for a few minutes so they are easier to handle when smashing.
- Prepare Baking Sheet: Coat a sheet pan generously with olive oil to prevent sticking and allow crisping.
- Smashed Potatoes: Place the cooled potatoes on the oiled sheet pan. Gently press each potato down using a potato masher or the bottom of a glass to flatten them to about ½ inch (1.25 cm) thickness.
- Season: Brush the tops of the smashed potatoes generously with olive oil. Sprinkle kosher salt, fresh ground black pepper, and finely chopped rosemary evenly over the potatoes.
- Roast: Roast the potatoes in the preheated oven for about 25 minutes or until the edges are golden brown and crispy.
- Add Vinegar and Serve: Remove the pan from the oven and while the potatoes are still hot, brush each potato with apple cider vinegar. Taste and adjust seasoning with additional salt or vinegar if desired. Serve immediately for best texture.
Notes
- Use small potatoes such as new potatoes or fingerlings for best results as they cook evenly and smash easily.
- For a stronger vinegar flavor, increase the amount of apple cider vinegar brushed on after roasting.
- Fresh rosemary adds a wonderful aroma, but dried rosemary can be substituted if fresh is not available.
- This recipe works well as a side dish for grilled meats or roasted vegetables.
- To keep potatoes crispy, serve immediately after adding vinegar and avoid covering or storing for long periods.
