Crispy Salt and Vinegar Smashed Potatoes

Side Dish

At a Glance

  • Potato Type: Multiple
  • Prep Method: Baked
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Cook Time:

Recipe By:

This Crispy Salt and Vinegar Smashed Potatoes recipe is courtesy of Comfort of Cooking, as a part of the U.S. Potato Board’s Potato Lovers Club program.


  • 2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
  • 1 cup plus 2 Tbsp. white vinegar
  • 1 Tablespoon kosher salt, plus more for sprinkling
  • 2 Tablespoons unsalted butter, melted
  • 2 Tablespoons olive oil
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives


Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about ½ inch thickness. Bake for 20 minutes. Remove potatoes from oven and turn over each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more. Once baked, sprinkle with 2 Tbsp. vinegar, chopped chives, and additional salt and pepper. Serve hot. Enjoy!

Calories: 316 Fat: 13g Cholesterol: 15mg Sodium: 584mg Vitamin C: 64% Carbohydrates: 42g Fiber: 4g Protein: 5g Potassium: 626mg

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