If you’re a fan of salt and vinegar chips, get ready to fall in love with these smashed potatoes! They’re baked in the oven until they’re super crispy, then topped with plenty of salt and vinegar goodness. I always intend to make a big batch to share, but let’s be real—I end up eating them all myself before anyone else gets a chance. Yes, I know, it’s a little selfish, but they’re just that irresistible!
While they’re delicious on their own, I highly recommend dipping them in either ketchup or the amazing sauce I’ve included below. And hey, don’t forget to tag me when you whip up a batch so I can share your tasty creations!
Crispy Salt & Vinegar Smashed Potatoes
Ingredients
- 2 pounds mini potatoes I prefer baby Yukon Gold
- 6 tablespoons olive oil
- 6 tablespoons malt vinegar or 3 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh chopped chives for garnish
For the optional dipping sauce:
- 1/2 cup sour cream
- 1-2 tablespoons gluten-free Worcestershire sauce
Instructions
- To make them, start by preheating your oven to 450 degrees Fahrenheit. Then, bring a large pot of salted water to a boil and add the potatoes. Let them boil for about 15-20 minutes until they’re fork-tender.
- Once they’re done, drain them and let them dry off a bit—that step is key!
- Next, generously spray a baking sheet with oil and place the potatoes on it. Use the bottom of a glass to gently smash each potato. Drizzle them generously with olive oil and sprinkle on some salt and pepper.
- Pop them in the oven and bake for 15 minutes, then flip them over and bake for another 10 minutes until they’re nice and crispy.
- Once they’re out of the oven, drizzle them with the malt vinegar, sprinkle on some fresh chives, and dig in right away! Enjoy!