For a long time I’ve tried to make the perfect smashed potatoes, but haven’t gotten them quite right until now. Below I’ll share a few tips to get those perfect smashed potatoes: with a fluffy soft interior and crispy edges. The salt and vinegar flavoring of this side dish will remind you of your favorite potato chip! And with those crispy edges they’re a slightly healthier way to satisfy the craving. These will be the perfect Easter side dish or side dish for any meal! I think they would be delicious with ham, steak, pork tenderloin, a roasted chicken, really any type of protein!
How to Get Perfect Smashed Potatoes
- Boil the potatoes until they are tender. When they roast in the oven, you’re really trying to just get those crispy edges. They should be fully cooked already!
- Use oil, but not too much oil. Too much oil will make the potatoes soggy, a light coat will get you a golden exterior and a crispy delicious exterior.
- Parchment paper! Whenever I want my potatoes to be crispy, I line a rimmed baking sheet with parchment paper instead of aluminum foil. I get better results and the potatoes are less likely to stick.
- Flip halfway through cooking. If you don’t flip them, the potatoes won’t crisp up on both sides.
What Ingredients You’ll Need:
- Baby potatoes. I like baby yukon gold potatoes but I think baby red potatoes will work as well!
- White vinegar. Other vinegars have a more subtle flavor. To make the vinegar flavor really shine, use white vinegar.
- Olive oil. Necessary for those crispy edges!
- Salt and freshly ground black pepper. When you cook a recipe using relatively few ingredients, you want to make sure they really shine. Freshly ground black pepper is more flavorful!
The perfect side dish for any meal, these salt and vinegar potatoes couldn’t be easier. Follow the recipe below for a side dish that everyone will want seconds of!
- 3 lbs. baby Yukon gold potatoes
- 3-4 tbsp. olive oil
- 4 tbsp. white vinegar
- 1 tsp. salt + more for cooking water for potatoes
- Freshly ground black pepper
- Fresh chives for topping, optional
- Place the potatoes in a large pot and cover with water. Add a generous amount of salt (as if you were cooking pasta), and bring to a boil. Reduce to a simmer and cook until potatoes are tender.
- Drain the potatoes thoroughly.
- Preheat oven to 425 degrees Fahrenheit and line 2 rimmed baking sheets with parchment paper. Place the potatoes on the pan, ensuring there is space in between them since you'll be smashing them. Drizzle the potatoes with half the olive oil, using your hands to coat evenly.
- Use a potato masher to smash the potatoes. Use a brush to top with the remaining oil, then drizzle vinegar over the potatoes.
- Sprinkle with salt and freshly ground black pepper.
- Bake for 25-30 minutes, flipping halfway in between cooking time.
- Serve top with fresh snipped chives.
- Enjoy!
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