If you crave a side dish that’s bursting with bold tangy flavor and irresistibly crisp edges, the Salt & Vinegar Smashed Taters Recipe is about to become your new go-to. These little golden gems start tender and fluffy on the inside, thanks to baby Yukon gold or red potatoes simmered in a bright white vinegar bath. Then, they get smashed flat and roasted until perfectly crunchy, finishing with a splash of malt or apple cider vinegar that sends every bite over the top. Whether you’re serving them alongside grilled meats or reaching for them as a snack, this recipe delivers a punch of flavor and texture that feels both comforting and exciting.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays an essential role in building layers of vibrant taste and texture. From the creamy potatoes to the tangy vinegars and finishing touches, every element comes together effortlessly.
- 1 1/2 pounds baby Yukon gold or red potatoes: These tender little potatoes give you the perfect size and creaminess for smashing and roasting.
- 1 cup white vinegar: The key for that iconic tang infused right into the potatoes during boiling.
- 2 teaspoons kosher salt, divided: One teaspoon seasons the boiling water, and the other adds savory crunch before roasting.
- 2 tablespoons olive oil: Helps create that golden, crispy crust the moment these taters hit the oven.
- 1 tablespoon malt vinegar or apple cider vinegar: This finishing vinegar brightens the dish with a fresh zing.
- Flaky sea salt for topping: Adds irresistible bursts of texture and saltiness on top.
- Chopped fresh chives or parsley (optional): For a lovely pop of color and freshness that rounds out the flavors.
How to Make Salt & Vinegar Smashed Taters Recipe
Step 1: Boil the Potatoes with Vinegar
Begin by placing your baby potatoes in a large saucepan and covering them with cold water. Add in the white vinegar and one teaspoon of kosher salt, which brings that unmistakable tang deep into the potatoes as they cook. Bring the water to a boil, then lower the heat and let them gently simmer for 15 to 20 minutes until you can easily pierce them with a fork. This ensures the potatoes are wonderfully tender beneath the skin but still hold their shape for the smashing step.
Step 2: Prepare for Roasting
While your potatoes cool slightly after draining, preheat the oven to 425 degrees Fahrenheit. Arrange the potatoes on a baking sheet lined with parchment or lightly greased so nothing sticks. Using the bottom of a glass or a potato masher, press down firmly on each potato just enough to flatten it without breaking it apart completely. This smashing creates the perfect surface area for the crispy edges we are after. Next, generously drizzle the olive oil over all the taters and sprinkle with the second teaspoon of kosher salt to enhance flavor and promote browning.
Step 3: Roast to Crispy Perfection
Pop your baking sheet into the oven and roast for 25 to 30 minutes, flipping the potatoes halfway through so both sides develop a gorgeous golden crust. These smashed taters will crisp up beautifully around the edges, while staying soft and fluffy inside—the ultimate texture contrast. When you take them out, immediately drizzle with your choice of malt vinegar or apple cider vinegar to add a lively finishing touch.
Step 4: Add Final Flavors
While still warm, sprinkle flaky sea salt over the smoked taters for that satisfying crunch and seasoning burst. If you’re feeling fancy or want to add an herbal lift, scatter some chopped fresh chives or parsley right on top. These simple final touches elevate the rustic dish into something truly crave-worthy.
How to Serve Salt & Vinegar Smashed Taters Recipe
Garnishes
Fresh herbs like chives or parsley are a lovely way to add flavor and a touch of green vibrancy. Flaky sea salt brings a necessary crunch and sparkle that makes these taters absolutely impossible to resist. If you want to push the flavor further, consider adding a dollop of sour cream or a sprinkle of sharp cheddar for richness.
Side Dishes
This recipe pairs beautifully with grilled steaks, barbecue chicken, or even a hearty veggie burger. Its tangy, crispy flavor complements and balances heavier mains, making it perfect for summer cookouts or cozy weeknight dinners alike. It’s also a star when served alongside sandwiches or as an appetizer with creamy dips like ranch or garlic aioli.
Creative Ways to Present
For a fun twist, turn your Salt & Vinegar Smashed Taters into bite-sized appetizers for parties by serving them in mini muffin tins with a sprinkle of cheese or bacon bits on top. Or try stacking them with layers of smoked salmon and dill cream for a gourmet snack. The possibilities to personalize this dish are as delightful as its flavor!
Make Ahead and Storage
Storing Leftovers
If you have any Salt & Vinegar Smashed Taters left over (they’re so good, it might be hard), store them in an airtight container in the refrigerator for up to three days. They’ll keep their flavor well, though they’ll lose some crispness without reheating properly.
Freezing
While potatoes generally don’t freeze well in a way that keeps the perfect texture, you can freeze these smashed taters if needed. Flash freeze them on a tray first, then transfer to a sealed container or bag. Reheat straight from frozen to a hot oven for best results, though expect some softness compared to fresh.
Reheating
To bring back that crispy edge and fresh-tasting tang, reheat your salt & vinegar smashed taters in a preheated oven at 400 degrees Fahrenheit for about 10-15 minutes. Avoid microwaving if you want to keep the crispy texture intact. A quick sprinkle of finishing vinegar before serving freshens them right up.
FAQs
Can I use regular potatoes instead of baby Yukon gold or red potatoes?
Absolutely! While baby potatoes work best for their size and creamy texture, you can definitely use any waxy potato you have on hand. Just be aware that larger potatoes will need longer boiling and roasting times, and you might have to adjust smashing accordingly.
What type of vinegar works best for the finishing drizzle?
Malt vinegar is the classic choice and gives a rich, robust tang, but apple cider vinegar offers a slightly sweeter, fruitier note that’s just as delicious. Feel free to experiment with either to suit your taste.
Can I make this dish vegan and gluten-free?
Good news! This recipe is naturally vegan and gluten-free as long as you stick to the listed ingredients, making it a fantastic option for a wide range of dietary preferences.
Is there a way to make these Salt & Vinegar Smashed Taters crispy without roasting?
You could try pan-frying the smashed potatoes in a bit of oil, but roasting in a hot oven gives the best crispy edges evenly all around. It’s well worth the wait for that amazing texture!
How can I add more flavor to the potatoes before roasting?
For extra punch, toss the boiled potatoes in a splash of your finishing vinegar before roasting, or sprinkle them with garlic powder or smoked paprika along with the salt and oil. This elevates the tangy, savory notes beautifully.
Final Thoughts
If you’re looking for a salty, tangy, and satisfyingly crispy side that’s easy to make but impossible to forget, the Salt & Vinegar Smashed Taters Recipe is exactly what your kitchen needs. It’s fun to make, delightful to eat, and so versatile that it fits effortlessly into any meal. Trust me, once you try it, these smashed taters will become a beloved staple in your recipe collection. Go ahead, crush some potatoes and treat yourself!
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Salt & Vinegar Smashed Taters Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
Salt & Vinegar Smashed Taters are a crispy and tangy potato side dish featuring tender baby potatoes boiled with vinegar, smashed and roasted to golden perfection, then finished with malt or apple cider vinegar and flaky sea salt. This vegan and gluten-free recipe is perfect alongside grilled meats, sandwiches, or as a flavorful party appetizer.
Ingredients
Potatoes
- 1 1/2 pounds baby Yukon gold or red potatoes
Vinegar & Seasoning
- 1 cup white vinegar
- 2 teaspoons kosher salt, divided
- 1 tablespoon malt vinegar or apple cider vinegar (for finishing)
- Flaky sea salt for topping
Oil & Garnish
- 2 tablespoons olive oil
- Chopped fresh chives or parsley for garnish (optional)
Instructions
- Boil Potatoes: Place the baby potatoes in a large saucepan and cover with cold water. Add the white vinegar and 1 teaspoon of kosher salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.
- Preheat Oven & Prepare Potatoes: Preheat the oven to 425°F (220°C). Transfer the potatoes to a greased or parchment-lined baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato to flatten slightly.
- Season and Roast: Drizzle the potatoes with olive oil and sprinkle with the remaining 1 teaspoon of kosher salt. Roast for 25–30 minutes, flipping once halfway through, until golden and crispy on the edges.
- Finish and Serve: Remove the potatoes from the oven and immediately drizzle with the finishing vinegar. Sprinkle with flaky sea salt and fresh herbs, if using. Serve warm for best taste and texture.
Notes
- For extra tang, toss the potatoes in a splash of vinegar just before roasting.
- These smashed taters pair well with grilled meats, sandwiches, or as a party appetizer served with a creamy dip.
- Use fresh herbs like chives or parsley to add color and freshness.
