Sides Vegetarian

Salt and Vinegar Smashed Potatoes

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When I saw this recipe, I had to try it. Salt and vinegar potato chips are my all time favorite, and I’ll often forgo the ketchup with my fries and use salt and malted vinegar instead. Now that I think about it, this all might stem from a couple months spent in New Zealand in my college years when I fell in love with fish and chips  — always served with salt and vinegar. Of all the ways you can have potatoes with salt and vinegar, I like to think about this as the healthy version, with the added bonus of rosemary. This is our go-to recipe for when we want a potato side — and I usually make a big batch since we can never seem to get enough! 

Salt and Vinegar Smashed Potatoes
  1. 1 pound baby potatoes
  2. Extra virgin olive oil
  3. Salt
  4. Fresh ground black pepper
  5. Fresh rosemary, finely chopped
  6. Cider vinegar
  1. 1. Pre-heat oven to 425 degrees.
  2. 2. Put potatoes in a pot of salted water. Cover and bring to a boil. Cook until potatoes are fork tender, about 10 minutes.
  3. 3. When potatoes are done, drain and place on a well oiled cookie sheet. Gently smash each one with a potato masher. Brush the tops generously with olive oil. Season well with salt, pepper, and rosemary.
  4. 4. Place in oven for 25 minutes or until tops are browned and slightly crispy.
  5. 5. Remove from oven and brush with vinegar to taste.
Adapted from Noble Pig
Adapted from Noble Pig

1 Comment

  1. This was a “smashing” success for a new potato dish!! Looking forward to serving it frequently.

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