Salt and Vinegar Smashed Potatoes with Rosemary + VIDEO

Buttery, crispy and tangy, these baked Salt and Vinegar Smashed Potatoes with Rosemary turn your favorite potato chip flavor into a dinner party-worthy side dish.

Salt and Vinegar Potatoes

There are a million versions of smashed potatoes on the internet. However, my take is inspired by my favorite potato chip flavor, salt and vinegar. Who else loves the “punch you in the face vinegar kick” you get when biting into a salt and vinegar chip?

By dousing these salt and vinegar roasted potatoes with apple cider vinegar once out of the oven, you are indeed going to experience that smack of acidity you are hoping for. My mouth puckers just thinking about it.

There is no doubt these potatoes will become your favorite side dish to serve for casual meals or the best steak dinners.

Looking For More Unique Potato Recipes? Try these:

• Pizza Potatoes
• Salt and Vinegar Chip Scalloped Potatoes
• Garlicky-Lemon-Shallot Potatoes

Ingredients For Salt and Vinegar Smashed Potatoes

Pantry Ingredients

• olive oil – save the extra-virgin olive oil for salads
• kosher salt – it has a less intense and more pure, salty taste
• freshly ground black pepper – coarse grind
• apple cider vinegar – any brand is fine

Fresh Ingredients

• fresh rosemary – nothing beats the aromatics of fresh rosemary
• potatoes – fingerlings or new potatoes

How To Make Salt and Vinegar Smashed Potatoes with Rosemary

1. Start by preheating the oven to 425 degrees F.
2. Boil the potatoes in salted water until they are fork tender.
3. Drain them into a large colander, letting them cool enough to be handled.
4. Place the potatoes on a well-oiled, rimmed baking sheet and gently mash them with a potato masher.
5. Brush the top of each potato with olive oil. Season well with Kosher salt, pepper and rosemary. Place in the oven for 25 minutes until the edges are brown and crispy.
6. Remove from oven and brush well with apple cider vinegar. Taste and add more vinegar or salt accordingly. Serve immediately.

Recipe Tips

Use small potatoes. New potatoes or fingerlings, with any colored skin work well!

Clean your potatoes before boiling them. Make sure to scrub them under running water removing any dirt and/or any little nubs or sprouts.

Use a large-enough baking sheet. The baking sheet needs to be rimmed and large and you want enough space around each potato so the edges can get crispy. If necessary use two pans to fit them all and use the convection setting on your oven, turning down the temperature by twenty-five degrees.

Brush the baking sheet with olive oil. Refrain from baking these potatoes on parchment or a silicone mat. The lovely browning comes from cooking these potatoes cooking right on the baking tray itself.

What Kind Of Vinegar Should I Use?

While you can easily use regular, white distilled vinegar, the real flavor powerhouse in this recipe is the apple cider vinegar. Apple cider vinegar gives these potatoes a more polished, subtle taste, where white distilled vinegar is just kind of a mouth-puckering pow to your taste buds..

What Entrée Should I Serve Smashed Potatoes With?

• Potato Chip Baked Chicken
• Grilled Turmeric Lemon and Lime Chicken
• Juicy Grilled Pork Chops with Spicy Peach Glaze

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Print Recipe 5 from 46 votes Salt and Vinegar Smashed Potatoes with Rosemary Buttery, crispy and tangy, these baked Salt and Vinegar Smashed Potatoes with Rosemary turn your favorite potato chip flavor into a dinner party-worthy side dish. Prep Time5 minutes mins Cook Time40 minutes mins Total Time45 minutes mins Course: Side Dish Cuisine: American Keyword: Salt and Vinegar Potatoes, Salt and Vinegar Smashed Potatoes Servings: 6 Calories: 248kcal Author: Cathy Ingredients 2 lbs small potatoes, new or fingerlings work well olive oil kosher salt fresh ground pepper fresh rosemary, finely chopped apple cider vinegar Instructions Preheat oven to 425 degrees F. Place potatoes in salted water and bring to a boil; cook until fork tender. Drain the potatoes in a colander and let them cool for several minutes before trying to handle them. Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher to the height of about a 1/2". 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 the edges are brown and crispy. Remove from oven and brush well with apple cider vinegar. Taste and add more vinegar or salt accordingly. Serve immediately. Nutrition Nutrition Facts Salt and Vinegar Smashed Potatoes with Rosemary Amount Per Serving Calories 248 Calories from Fat 21 % Daily Value* Fat 2.3g4% Saturated Fat 0.3g2% Polyunsaturated Fat 0.2g Monounsaturated Fat 1.6g Sodium 475mg21% Potassium 5.1mg0% Carbohydrates 54g18% Fiber 4.9g20% Sugar 4.1g5% Protein 6.2g12% Vitamin A 0.4IU0% Vitamin C 36.1mg44% Calcium 4.1mg0% Iron 16mg89% * Percent Daily Values are based on a 2000 calorie diet.

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