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
Scale
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.
