I make crispy salt and vinegar smashed potatoes when I want a bold, tangy, and crunchy side dish. I boil potatoes until tender, smash them flat, then roast them until the edges are golden and crispy, finishing them with salt and vinegar for that classic punchy flavor.
Why You’ll Love This Recipe
I love this recipe because it delivers an incredible contrast of textures and flavors. I enjoy how the outside becomes extra crispy while the inside stays soft and fluffy. I also like the sharp vinegar flavor balanced with salt and olive oil, making them addictive and perfect as a snack or side.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I use the following ingredients:
- Baby potatoes or small potatoes
- Olive oil
- White vinegar or apple cider vinegar
- Salt
- Black pepper
- Garlic powder (optional)
- Paprika (optional for color and flavor)
- Fresh parsley or chives for garnish
- Optional: grated Parmesan for extra crispiness
directions
I start by boiling the potatoes in salted water until they are fork-tender. I drain them and let them cool slightly so they are easier to handle.
I arrange the potatoes on a baking sheet and gently smash each one using the bottom of a glass or a fork, making sure they stay in one piece but flatten out.
I drizzle olive oil over the smashed potatoes and season them with salt, pepper, garlic powder, and paprika.
I roast them in a hot oven until the edges become deeply golden and crispy.
While they are still hot, I lightly drizzle or brush them with vinegar so they absorb the tangy flavor without losing their crunch.
I finish them with fresh herbs and optional Parmesan before serving.
Servings and timing
I usually get about 4 servings from this recipe.
- Prep time: 10–15 minutes
- Cook time: 35–45 minutes
- Total time: 50–60 minutes
Variations
I sometimes use malt vinegar for a stronger chip-like flavor or add chili flakes for heat. I also like mixing in rosemary before roasting for an earthy aroma. When I want extra richness, I add a garlic butter drizzle at the end.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat them in the oven or air fryer to bring back the crispiness, avoiding the microwave so they don’t turn soft.
FAQs
Can I use large potatoes instead of baby potatoes?
I can, but I cut them into smaller chunks so they cook evenly and crisp properly.
How do I make them extra crispy?
I make sure the potatoes are dry before roasting and give them enough space on the tray.
When should I add the vinegar?
I add it after roasting so the potatoes stay crispy but still absorb the flavor.
Can I make them in an air fryer?
I sometimes cook them in the air fryer for an even crispier texture and faster cooking time.
What vinegar works best?
I prefer white vinegar for a sharp flavor, but apple cider vinegar also works well for a slightly milder taste.
Conclusion
I enjoy making crispy salt and vinegar smashed potatoes because they are simple, crunchy, and full of flavor. I like how the tangy vinegar and salty seasoning turn basic potatoes into something bold and irresistible.
