Crispy Salt and Vinegar Smashed Potatoes

Golden brown, crispy salt and vinegar smashed potatoes are the perfect side dish to your next dinner thanks to that classic salty/tangy combination of flavours. These potatoes are so easy to make and have the best texture with a crunchy exterior while being light and fluffy on the inside. You’ll be eating them right off the tray!

Course Side Dish

Cuisine Australian

Prep Time 10

Cook Time 1 30

Servings servings

Calories 256kcal

Author Sally

Ingredients

1 kg baby potatoes washed with skin on
2 tablespoons malt vinegar
2 tablespoons olive oil
¼ teaspoon garlic powder
Sea salt flakes to serve
Parsley to serve

Instructions

Boil the potatoes. Add the potatoes to a large saucepan and cover with water. Place on a medium high heat (just watch it to make sure your water doesn’t boil over) and bring to a boil. Boil for 30 minutes until cooked through and a fork or metal skewer goes in easily. Drain and pat dry with a clean tea towel.
Smash the potatoes. Preheat the oven to 180°C. Place the potatoes across 1 large or 2 smaller baking trays. Using a potato masher, gently press down and squash each potato.
Drizzle the tops of each potato with the malt vinegar so that it soaks into the potato, then with the olive oil. Finish with a light sprinkling of garlic powder. Move the potatoes around on the pan gently to make sure they’re coated with the oil.
Bake the potatoes. Place the tray in a preheated oven for 45 minutes to an hour depending on the size of the potatoes and your oven. They will be done when the potatoes are super crunchy and golden brown.
Top potatoes with flakey sea salt, chopped parsley and a final light drizzle of extra malt vinegar. Serve immediately.

Notes

Potatoes can also be steamed in the microwave. I like to buy the small bags of baby potatoes from the supermarket that can be microwave steamed in their packaging, making prep time so much quicker and easier.

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