Salt & Vinegar Smash Potatoes

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

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Description

A salty, tangy, crispy on the outside, creamy on the inside side dish the whole family will love.

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Ingredients

Scale 1x2x3x

• 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
• Pepper

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Instructions

1. 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.
2. Drain the potatoes in a colander until their skins are dry.
3. 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.
4. 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.
5. Serve next to your favorite burger, steak, or ribs. Enjoy!

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Notes

• *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.

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Nutrition

• Serving Size: 5

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