When I was a young cook, potatoes were a specialty of mine. After all, I could prepare them various ways to end up with something different each time. Times sure do change because I rarely cook potatoes these days. Mostly, because Greg likes to eat a low-carb diet. Sometimes I just get a craving that I can’t stop, though. These potatoes were a result of one of those cravings.
The crispy smashed potatoes are delicious on their own, but when you add the salt and vinegar it takes these babies over the top! They are perfect as a side with hamburgers and hot dogs or delicious with a meat and sides.
Watch the potatoes closely during the last 20 minutes of baking. It may not take quite that long. Also, if you have a few potatoes that are too big, it’s fine to cut the larger potatoes in half, or even quarter them. I have had to do this before. However, if you do this be sure to toss the boiled potatoes very gently with the butter, because they will fall apart easily.
Crispy Salt and Vinegar Smashed Potatoes
Author:
Amye Melton
Ingredients
- 2 lb. baby potatoes (Red, White, or Yukon Gold)
- 1 tbsp. kosher salt, plus additional for sprinkling
- 2 tbsp. unsalted butter, melted
- 2 tbsp. olive oil
- 2 tbsp. white vinegar
- Freshly ground black pepper
Instructions
- Preheat oven to 450° F. Line a large baking sheet with parchment paper, set aside.
- Add potatoes and 1 tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a singer layer. Using a heavy mug or glad, gently press down on each potato until it pops and smash down to about ½-inch thickness.
- Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more.
- Once baked, sprinkle with vinegar, salt and freshly ground pepper. Serve hot.