Salt and Vinegar Smashed Potatoes
These vegan Salt and Vinegar Smashed Potatoes are a crispy, easy side dish. Serve them with dinner or at your next Game Day!
Servings: 4 people (2 potatoes each)
- 8 red potatoes OR Yukon gold potatoes red waxy potatoes will be creamier, gold potatoes will be fluffier
- 1 TB olive oil
- 2 cloves garlic, minced (optional)
- 2 tsp sea salt, divided (or more to taste)
- 2 TB malt vinegar (or more to taste)
- Optional: diced green onion to garnish
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 recipe can be easily halved or multiplied.
Nutrition information is based on red potatoes, not Yukon gold.
Calories: 333kcal | Carbohydrates: 68g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1240mg | Potassium: 1945mg | Fiber: 7g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 37mg | Calcium: 47mg | Iron: 3mg