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These vegan Salt and Vinegar Smashed Potatoes are a crispy, easy side dish. Serve them with dinner or at your next Game Day!
Over the summer, I listened to an episode of the Bon Appétit Foodcast that had me drooling.
Carla (one of the show’s regulars) started talking about making salt and vinegar smashed potatoes on the grill. And I could not stop thinking about it.
Except– I was feeling a little lazy. And I didn’t have any charcoal for my grill.
But friends– I did have potatoes.
These salt and vinegar smashed potatoes are delicious, carb-tastic treats that you won’t want to stop eating. They’re a perfect little side dish for everyone who loves salt and vinegar potato chips. Make them for dinner or as a game day snack!
What Kind of Potatoes Should I Use?
Small ones!
Red potatoes will give you a creamy smashed potato, and Yukon gold will give you fluffy smashed potatoes. Use whichever you have on hand, or whichever you prefer.
Russet potatoes are a little large for smashed potatoes (although you could try cutting them in half before smashing). For Russet potatoes, I prefer to make these crispy oven fries and then serve them with vinegar.
If you’ve got lots of extra potatoes on hand, try freezing potatoes!
What Type of Vinegar Should I Use?
If you want the classic, tart, salt and vinegar flavor– use malt vinegar. My favorite is London Pub malt vinegar.
And if you haven’t tried malt vinegar before– go buy some. It’s the best.
Keep in mind that malt vinegar is not gluten-free.
If you need to switch to another type of vinegar, these potatoes are also delicious (but somewhat less “potato-chip-ish”) with apple cider vinegar.
Should I Bake these on a Cast Iron Pan or a Baking Sheet?
I assumed baking inside a cast iron pan would result in crispier smashed potatoes, but cast iron pans won’t hold as many potatoes as a baking sheet.
So I tested it.
The results surprised me– I found that both sets of potatoes were equally crispy. So– use either a cast iron pan or a metal baking sheet.
Avoid cooking these potatoes on silicon– they won’t get crispy.
Will the vinegar make the smashed potatoes soggy?
Not if you add the vinegar right before serving. The vinegar will simply act like a sauce, and add a little moisture and flavor.
I would avoid adding the vinegar a long time before serving.
If, for example, you’re packing leftover potatoes for lunch the next day, store the vinegar in a separate container and drizzle it on right before you eat them.
Salt and Vinegar Smashed Potatoes
No
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Ingredients
- 8 red potatoes OR Yukon gold potatoes red waxy potatoes will be creamier, gold potatoes will be fluffier
- 1 tablespoon olive oil
- 2 cloves garlic, minced (optional)
- 1 teaspoon sea salt, divided (or more to taste)
- 2 tablespoons malt vinegar (or more to taste)
- Optional: diced green onion to 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.
This was my first time buying malt vinegar and OH MY WORD- I love it! These were delicious!
Whoooaa! I LOVE salt and vinegar with potatoes (seriously – don’t leave me alone with a bag of salt and vinegar potato chips and expect to find many left!) and using that flavor profile for smashed potatoes is just brilliant! I would eat these with ALL the things, or honestly just by themselves because just like malt vinegar, crispy-edged potatoes are the bomb-diggity!
YES! The flavors on this my husband will LOVE. I cannot wait to surprise him with them since they’re unexpected for a smashed potato – let me thank you in advance for him! 😛
Oh! Boy!! These potatoes sound amazing!! They would be much better than French fries. My mouth is watering just looking at them. You prepare a lot of them on a baking sheet. I haven’t tasted malt vinegar but I’m adding it to my grocery list so I can make these potatoes ASAP!
YESSSSS. My mouth is watering. I love the idea of the vinegar! I love salt and vinegar chips (who doesn’t?), but it would be nice to a) have a healthier option and b) enjoy the flavors without getting those dang cuts at the corners of my mouth. Haha.
Would you believe my husband doesn’t like potatoes? His loss. I’m going to devour these myself!
Well, this will be on our dinner table tomorrow. I am OBSESSED with salt and vinegar chips and even more obsessed with potatoes so this is the ultimate combination. Love it.
Oh yay!! Let me know when you try them!
Salt and vinegar chips are my cheat chip, but these potatoes sound amazing!!! I love the detailed instructions on what types of potatoes to use and what to expect from both kinds as it gives you nice options up front. These will make a perfect side dish on game day this weekend for dinner!
Salt and vinegar chips are SO good and I love smashed tatos with all those crispy edges. Basically, this is definitely made for me! I put vinegar on everythang!!!