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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
  • Pepper


  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!


  • *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