Salt and Vinegar Smashed Potatoes

These salt and vinegar smashed potato recipe is easy to make, only has 4 ingredients, and is the perfect side dish or appetizer for any occasion! Serve with your favorite sauce for dipping or drizzling! This recipe is gluten free, vegan, and Whole30 approved!

Crispy Salt and Vinegar Smashed Potatoes

Crispy smashed potatoes are pretty the best side dish ever. Flavorful baby potatoes drizzled in olive oil and smashed to get the crispiest, crunchiest golden edges. Ah, just perfection!! Take it to the next level and make them salt and vinegar flavor and you’ve got pure heaven. Don’t blame me if you can’t stop at just one serving! They’re that good!

These crispy salt and vinegar smashed potatoes great as a side dish, but also as an appetizer served with your favorite dipping sauce! I love them with a homemade paleo ranch dressing. So good. These little babies are definitely a crowd-pleaser, so they’re the perfect side dish or appetizer to serve for family and friends! Everyone is going to love them!

Recipes that Complement Crispy Salt and Vinegar Potatoes

I love this recipe for any season, but especially as a compliment to spring and summer grilled entrées. I’m thinking they would be delicious with these yummy recipes:

• GRILLED LOBSTER WITH GARLIC HERB BUTTER
• WHOLE GRILLED SNAPPER WITH CILANTRO LIME GARLIC BUTTER
• 10-MINUTE GREEN GODDESS GRILLED SHRIMP
• GRILLED SHRIMP WITH CILANTRO GARLIC BUTTER

To make this recipe extra flavorful, I use the most delicious olive oil from Sprouts Farmers Market: Sprouts Organic Extra Virgin Olive Oil. This olive oil has such a nice flavor and I love that it’s certified organic. Perfect for roasting veggies, drizzling on salads, avocado toast, or even in desserts! I love the flavor of olive oil in baked goods! Sprouts has an amazing selection of organic products and it’s my go-to store for high quality healthy options.

You can use any small organic potatoes for this recipe, but I love those tiny 1 or 2-bite baby potatoes because they make the perfect potato chip size bites. The apple cider vinegar in this recipe gives these potatoes a slightly sweet taste to balance the saltiness and that vinegar bite. I love that! However, if you’d like something without the subtle sweetness, this recipe can be made with traditional white vinegar. Totally up to you!

Let’s talk salt. When you boil the potatoes in the first step you’ll want to use regular fine sea salt. And for the flaky sea salt topping I recommend my favorite Maldon sea salt! It’s just the best! If you’ve been following me for a while you’ll know that I love to sprinkle this delicious finishing salt on just about everything for the perfect salty, crunchy topping. YUM!

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Crispy Salt and Vinegar Potatoes

• Gluten-Free
• Dairy-Free
• Paleo
• Whole30

5 from 4 votes

Print

These crispy potatoes are perfect for snacking or a fun side dish for dinner! They also make a great party appetizer that everyone is sure to love! Serve as-is or with your favorite dipping sauce!

Prep Time: 5 minutes mins

Cook Time: 1 hour hr

Servings: 6 servings

Ingredients 

• 3 lb organic baby potatoes
• 1 1/4 cup organic apple cider vinegar divided
• 2 Tbsp sea salt
• 1/2 cup Sprouts Organic Extra Virgin Olive Oil
• 1.5 Tbsp Maldon salt flakes divided

Instructions

• Add 3lb baby potatoes, 1 cup vinegar, and 2 Tbsp sea salt to a large pot and cover with water by 1 inch. Place lid on top and bring to a boil over high heat. When boiling, remove lid and allow to boil until potatoes are fork tender (about 20 minutes). Drain and set aside to dry
• Preheat oven to 450ºF about halfway through step number 1. Line a large baking sheet with parchment paper.
• Smash potatoes using the bottom of a glass, mug, or use a sheet pan to smash them all at once. If they are cool enough you can also smash them with your palms. The potatoes can be boiled ahead of time and allowed to cool until ready to smash and roast. 
• Place smashed potatoes in a large mixing bowl, drizzle with 1/2 cup extra virgin olive oil, and gently toss with a silicone spatula to coat in oil. Spread potatoes into even layer on prepared sheet pan and sprinkle with 1 Tbsp salt flakes.
• Roast on middle rack for 15 minutes. Remove and flip. Try using chopsticks (one in each hand) to make the flipping quick and easy! Roast for an additional 15 minutes.
• Remove from oven, spray potatoes with 1/4 cup vinegar* and sprinkle with 1/2 Tbsp salt flakes. 
• Roast for an additional 10 minutes or until potatoes are golden and crispy. 

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

*A small spray bottle is recommended to coat the pieces evenly, but you can also drizzle on the vinegar and stir/toss gently to distribute. 

Category:

• American
• Appetizers & Snacks
• Birthday
• Comfort Foods
• Dairy-Free
• Date Night
• Easter
• Fall
• Family Friendly
• Game Day
• Gluten-Free
• Memorial Day / 4th of July / Labor Day
• Paleo
• Party Food
• Sheet Pan
• Side Dish
• Whole30
• Winter

Author: Kit

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