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.
- 2 lbs small potatoes, new or fingerlings work well
- olive oil
- kosher salt
- fresh ground pepper
- fresh rosemary, finely chopped
- apple cider vinegar
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.
Calories: 248kcal | Carbohydrates: 54g | Protein: 6.2g | Fat: 2.3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.6g | Sodium: 475mg | Potassium: 5.1mg | Fiber: 4.9g | Sugar: 4.1g | Vitamin A: 0.4IU | Vitamin C: 36.1mg | Calcium: 4.1mg | Iron: 16mg