There are a million versions of these smashed potatoes all over the place. However, I love the idea of making these a little tangy. I love those thick-cut salt and vinegar chips, which is where the inspiration for this recipe came from.
By dousing these potatoes with cider vinegar after they come out of the oven, you are indeed in for a tasty and tangy treat. My mouth puckers just thinking about it.
Serve along side your favorite main dish and enjoy. I know you will.
Place potatoes in salted water and bring to a boil; cook until fork tender. Preheat oven to 425o F.
Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher.
Brush the top of each potato with olive oil…be generous. Season well with Kosher salt, pepper and rosemary. Place in the oven for 25 minutes until browned and crispy. Remove from oven and brush well with cider vinegar. Taste and add more vinegar or salt accordingly.
Serve on the side with just about anything!!
Salt and Vinegar Potatoes with Rosemary