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
Scale
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.
