Salt and Vinegar Smashed Potatoes

Crispy smashed potatoes on a white plate with golden edges and rosemary, showing their fluffy centers after roasting.

Salt and Vinegar Smashed Potatoes

Crispy salt and vinegar smashed potatoes with sharp tang, crackly edges, and fresh rosemary. A vinegar-forward sheet pan potato that turns out crisp, briny, and full of character every single time.

Course Side Dish

Cuisine American

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Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 235kcal

Author Cathy Pollak

Equipment

large pot For boiling the potatoes.
Colander For quick draining and steam-drying.
potato masher To flatten each potato evenly.
Sheet Pan Helps maximize crisping.
pastry brush For coating with olive oil and vinegar.

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 the oven to 425°F (220°C).
Place the potatoes in salted water, bring to a boil, and cook until fork tender.
2 lbs small potatoes
Drain and let them cool for a few minutes so they’re easier to handle.
Coat a sheet pan with olive oil. Place the potatoes on the pan and press each one down gently with a potato masher to about ½ inch (1.25 cm) thick.
olive oil
Brush the tops generously with olive oil and season with kosher salt, black pepper, and rosemary. Roast for 25 minutes, or until the edges turn brown and crisp.
kosher salt, fresh ground pepper, fresh rosemary
Remove from the oven and brush each potato with apple cider vinegar while still hot. Taste and adjust with more salt or vinegar. Serve immediately.
apple cider vinegar

Video

Notes

Tender potatoes smash best – boil until fully soft; undercooked potatoes resist flattening.
Steam-drying improves crispiness – letting potatoes sit in the colander removes surface moisture so the oil clings.
A generous oil coat matters – this is what creates deep, jagged crisp edges.
Smash height affects texture – ½ inch (1.25 cm) keeps the centers fluffy while the rims crisp.
Season while hot – rosemary and salt stick better right after brushing with oil.
Vinegar always goes on last – brushing it after roasting keeps the tang sharp instead of cooked off.

If you’re making these salt and vinegar smashed potatoes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition