These easy Smashed Salt and Vinegar Potatoes have the intense flavor of salt and vinegar chips, but you can eat them with supper, guilt-free!
Do you love salt and vinegar chips? They’re my junk food obsession. Any time we are on a road trip, I get a bag of salt and vinegar kettle chips to munch on in the car. These Smashed Salt and Vinegar Potatoes are like a healthier version of my favorite treat.
Smashed Salt and Vinegar Potatoes
Have you had smashed potatoes before? They’re tender on the inside, crispy on the inside, and super satisfying.
In her book, Vegan Comfort Cooking, my friend Mel McDonald turns simple smashed potatoes into a flavor explosion with the power of salt and vinegar.
To make these, you start by boiling the potatoes in a mix of white vinegar, water, and salt until they’re about halfway cooked.
Then, you toss them in oil and transfer the softened potatoes to a baking sheet where you literally smash them! You can use a potato masher or a mug to do the smashing, and it’s really fun!
After you smash your potatoes, you sprinkle on even more vinegar, and bake them up to crispy perfection. Cover them in salt flakes before serving, and prepare to be addicted.
About Vegan Comfort Cooking
Y’all, I am SO EXCITED about Mel’s first cookbook, Vegan Comfort Cooking! Mel’s recipes are well-tested, well-written, and freaking delicious. You are going to love her book!!
The book is packed with 75 vegan comfort food recipes. Mel kicks things off with a chapter on brunch — my favorite meal — with recipes for fluffy pancakes, gooey cinnamon rolls, and vegan frittata.
Then, she moves on to decadent entrees like like mushroom stroganoff and enchilada casserole.
After entrees, there’s a whole chapter on munchies! Think hearty BBQ cauliflower wings, Caesar pasta salad, and jalapeno queso.
Of course, no comfort food book would be complete without dessert, and this book DELIVERS. She’s got cakes, cupcakes, puddings, doughnuts, pies, and more.
The final chapter is titled “Bits and Bobs”, and it includes a few crucial comfort condiments like vegan butter and onion gravy. It also includes a basic pie crust recipe, because who doesn’t need a go-to pie crust recipe?
Not only are her recipes amazing and easy to follow, but Mel’s photography is just gorgeous. You are seriously going to love this book.
Want a peek at some of the other recipes in Vegan Comfort Cooking? The links on the list go to other reviews that share that recipe. Check it:
- Berry Good Breakfast Cake
- Heavenly Veggie Hot Pot
- Peanut Butter Nutter Chocolate Cake
- Quick and Crispy Zucchini Fritters with Avocado Crema
- Smoky Tomato and White Bean Soup
- Drool-worthy Cinnamon Donuts
- I Can’t Believe It’s Vegan Roasted Garlic Alfredo
Right? I’m getting hungry.
Speaking of hungry! Let’s smash some potatoes, y’all!
Smash-’em-Up Salt and Vinegar Potatoes
- 1 1/2 pounds (680 g) baby potatoes – peel on
- 1 1/4 cups (300 ml) white vinegar – divided
- 2 teaspoons (10 g) salt
- 3 tablespoons (45 ml) olive oil
- sea salt flakes – for sprinkling
- Preheat the oven to 450°F (232°C).
- Put the potatoes in a saucepan. Pour 1 cup (240 ml) of the vinegar over them, and add the salt. Top up with enough cold water to just cover the potatoes. Bring to a boil and cook for about 7 minutes, or until you can just insert a fork into them but they aren't yet cooked through. Drain immediately and let sit in the colander for a few minutes to steam dry.
- Return the potatoes to the saucepan you boiled them in and toss with the olive oil; then spread out on a large baking sheet in a single layer with room between each potato. Bake for 30 minutes, and then remove from the oven. Smash each potato with a potato masher or the bottom of a mug so it flattens and splits. Drizzle with the remaining 1/4 cup (60 ml) of vinegar, making sure to do it as evenly as you can. Then return the pan to the oven and bake again for about another 30 minutes, or until really golden and crispy.
- Sprinkle with a generous scattering of flaky sea salt and serve immediately.