This Salt and Vinegar Smashed Potatoes recipe is an easy potato recipe with just three main ingredients.
One the toughest things about preparing dinner is figuring out what side dishes to serve with it! Sure, it’s easy to just serve potatoes or rice and a veggie. But it certainly makes dinner more interesting if you add a twist to those ho-hum side dishes. This potato dish definitely has a twist to it. The vinegar lends some great tangy flavor to the potatoes, and I love the way they crisp up in the oven.
This recipe comes from Donna Hay’s latest cookbook: The Fast Five. The premise of the book is a collection of favorite recipes with some flavor makeovers and tasty new twists. Donna Hay is a very well known, talented cookbook author from Australia.
Here are some recipes in the book that RecipeBoy readers might enjoy:
- Silky Parmesan Pasta with Crispy Crumb
- Summer Tomato Pasta
- Cheat’s Chipotle Chicken Tacos
- Chimichurri Steak Tacos
- Butter Chicken Burger
- Chicken Parma Schnitzel
- Ginger Pork and Pineapple Skewers
- Feta-Stuffed Lamb Meatballs
- Herb and Parmesan Croutons
- Banana Cinnamon Pops
- Chocolate Mud Pies
Ingredients needed:
- baby new potatoes
- extra virgin olive oil
- malt vinegar
- sea salt and freshly ground black pepper
How to make Salt and Vinegar Smashed Potatoes:
The complete, printable recipe is at the end of this post.
Salt and vinegar smashed potatoes would be great served with chicken, salmon or grilled steak.
I think you’re going to love the tangy, malty flavor and the crispy edges of the smashed potatoes. Enjoy!
The Best Side Dish Recipes:
- The Best Roasted Brussels Sprouts
- Slow Cooker Mashed Potatoes
- Loaded Baked Potato Casserole
- Air Fryer French Fries
- Barbecue Beans
Salt and Vinegar Smashed Potatoes
Ingredients
- 2 pounds baby new potatoes
- ¼ cup extra virgin olive oil
- ¼ cup malt vinegar
- sea salt and freshly ground black pepper, to taste
- extra malt vinegar, as desired
Instructions
- In a large saucepan of simmering water, cook the potatoes for about 20 minutes, or until tender; drain.
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Using a clean, folded tea towel, crush each potato using your palm. Drizzle with olive oil and malt vinegar, and sprinkle with salt and pepper. Bake for 25 minutes, or until crisp and golden.
- Drizzle the potatoes with extra malt vinegar, if desired, for serving.