5 from 18 votes
Salt and Vinegar Smashed Potatoes
Salt and Vinegar Smashed Potatoes use boiled red potatoes smashed and broiled to crispy-edged perfection, finished with malt vinegar and optional garlic and green onion. The process gives creamy interiors and crunchy surfaces, accented by the tang of vinegar and salt, offering a flavorful alternative to standard roasted potatoes. This recipe works well as a side dish, highlighting a balance of textures and sharp seasoning.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
people (2 potatoes each)
Calories:
333 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people (2 potatoes each)
Amount Per Serving
Calories 333
% 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.