My favorite chip is Lay’s Kettle Cooked Jalapeno as detailed in my food philosophy, but a close second is Lay’s Kettle Cooked Salt & Vinegar Chips. I just love burst of flavor created by the combination of the salt and the tang of the vinegar. So you can imagine my delight when I learned that I could get that same salt and tang on a non-chip potato.
I learned this life changing (okay – that might be an exaggeration) information whilst watching one of my favorite PBS shows. I jotted down notes during the Episode of Cook’s Country that feature Roasted Salt-and-Vinegar Potatoes and adapted the recipe to fit the ingredients I typically have in my pantry as well as my family’s taste.
I’ve been making Salt & Vinegar Smash Potatoes for awhile now, and I’ve learned that if I want to enjoy any of their salty, tangy, crispy on the outside creamy on the inside deliciousness, I’ve got to be quick. I’ve got three kids and a husband who will unabashedly snatch up every. last. one. And I don’t blame them – they are that good.
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Salt & Vinegar Smash Potatoes
- Cook Time: 55
- Total Time: 60
A salty, tangy, crispy on the outside, creamy on the inside side dish the whole family will love.
- 1 1/4 cup Kosher salt*
- 2 pounds baby red potatoes, unpeeled
- 1/4 cup (at least) apple cider vinegar
- Olive oil for drizzling or brushing
- Bring 2 quarts of water and salt to a boil in a medium to large stock pot. Add the potatoes and boil 20-30 minutes or until the spuds are fork tender.
- Drain the potatoes in a colander until their skins are dry.
- Brush a rimmed baking sheet with olive oil. Transfer the taters to the sheet and smash to a 1/2 inch (give or take) using a flat-bottomed glass Brush the smashed spuds with vinegar, drizzle with them with olive oil, and sprinkle with pepper to taste.
- Roast in a preheated 500 degree oven for 20-25 minutes or until the potatoes reach the desired crispiness. Remove the sheet pan from the oven and brush the spuds with vinegar once more before serving.
- Serve next to your favorite burger, steak, or ribs. Enjoy!
- *I’ve also used canning salt, like I said – adapted to what I usually have in my pantry. I have not ever used iodized salt though.
- Serving Size: 5
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Jennifer Zeller says
They’re so dang good!