Salt and Vinegar Smashed Potatoes
User Reviews
5
Salt and Vinegar Smashed Potatoes
Description
Salt and Vinegar Smashed Potatoes combine tender boiled red potatoes with a broiled crisp surface. After boiling the potatoes until fork-tender, they are smashed gently to flatten and then broiled with olive oil, garlic, and salt for about 10 minutes to create a golden, crispy edge. Adding malt vinegar just before serving brings a tangy contrast to the richness and saltiness.
The texture contrasts the soft, creamy inside of the potatoes with a crunchy exterior, and the optional diced green onion adds a subtle fresh note. Using red potatoes helps keep a creamy consistency, but alternatives like Yukon gold can be used for fluffier results.
This dish pairs well as a flavorful side with various proteins or can be served at gatherings for an intriguing twist on traditional potatoes. The vinegar can be drizzled over just before serving, or offered on the side to suit taste.
Leftovers can be reheated but are best served fresh to maintain crispiness. Adjust salt and vinegar amounts based on preference. The recipe is flexible for scaling up or down.
Ingredients
- 8 red potatoes red waxy potatoes will be creamier, gold potatoes will be fluffier, or Yukon gold potatoes
- 1 tablespoon olive oil
- 2 garlic cloves, minced, optional
- 1 teaspoon sea salt divided, or more to taste
- 2 tablespoons malt vinegar or more to taste
- green onion diced, optional, for garnish
Instructions
- Bring a large pot of water to a boil.
- Boil potatoes until tender. Boil about 25 minutes for small potatoes, 35 minutes for larger potatoes. Potatoes are ready when they can be easily pierced with a fork.
- Preheat oven broiler.
- Remove potatoes from the pot, and carefully smash with a potato masher or a large, sturdy serving fork.
- Allow potatoes to cool for about 5 minutes after smashing. This will let some of the steam escape, and the finished potatoes will be crispier.
- Transfer potatoes to a large cast iron pan (or 2 medium-size cast iron pans), or arrange them on a baking sheet.
- Drizzle olive oil over the potatoes, sprinkle the garlic (if using) and salt over the potatoes.
- Broil 10 minutes or until the potatoes develop crispy edges.
- Serve potatoes with the remaining salt. Immediately before serving, drizzle the malt vinegar over the potatoes, or serve the vinegar on the side.Garnish with green onion if desired.
Notes
- This recipe can be adjusted in quantity easily to serve fewer or more people.
- Choose red waxy potatoes for a creamier texture or Yukon gold for fluffier results.
- Malt vinegar should be added just before serving or offered as a condiment to control the tang level.
- Use a sturdy fork or potato masher to smash potatoes without breaking them apart into pieces.
- Reheat leftovers in the oven or broiler to help re-crisp the edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (2 potatoes each)
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 68g | 23% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 659mg | 27% |
| Potassium | 1945mg | 41% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 37mg | 41% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
