Boiled in vinegar, smashed + salted + baked to golden, crispy perfection, these Whole30 Salt and Vinegar Crispy Smashed Potatoes taste just like seaside French fries…but better!
These Salt + Vinegar Crispy Smashed Potatoes are a recipe born out of dreams, possibility and…laziness, ha!
You see, Salt + Vinegar Magic Potatoes are one of the first recipes that I ever shared on Jessica Eats Real Food. I randomly created this recipe in the comforts of my one bedroom apartment just outside of London + threw it onto the inter webs…and people started cooking them! Honestly, I remember being SHOCKED when they went semi-viral on Pinterest. The idea of thousands of people seeing my recipes just didn’t compute. Except, that those potatoes were THAT good.
2 years later, in an effort to simplify this recipe even more than the original, I’ve switched the type of potatoes, removed the chopping step + here we are: the same salt + vinegar magic, but in crispy smashed form.
Ladies and gentleman, meet Salt + Vinegar Crispy Smashed Potatoes.
Ingredients in Salt + Vinegar Crispy Smashed Potatoes
Making this recipe is basic, basic, basic. The ingredients really are things that you would keep in your pantry. I KNOW that everyone says that, but seriously, we generally all have potatoes + vinegar, and that’s basically what’s required here, ha! Here’s exactly what I used:
- baby potatoes: you don’t have to use baby potatoes, but they really are the ones that work best for this smashed version! If you don’t have them, you could try the original or try cutting your big ones in half before smashing.
- vinegar: feel free to use whichever vinegar you have on hand, just be sure that it’s light in colour – white vinegar or apple cider vinegar works best!
- garlic: in truth, this is optional, but it does add a really delicious edge to the cooked potatoes.
- oil (coconut, avocado, olive): this helps the potatoes to crispy up once they’re smashed and in the oven to bake.
- salt
If you’re feeling really over the top, you could totally dress these up with other herbs and spices, but I just really don’t feel like it needs it!
Prepping + Smashing the Potatoes
To get the potatoes primed and ready to be become salt and vinegar crispy smashed potatoes, we start by par-boiling them. And here’s where the magic comes in: the water where we boil the potatoes will be infused with vinegar, which in turn, infuses the potatoes. It means that every single bite will be infused with tangy, zingy, vinegar! Yum!
Once they’re boiled until they’re mostly cooked and a bit tender, remove them from the vinegar water and strain.
Feel free to use whatever you have to smash your potatoes. I start by lining a baking sheet with parchment paper and organising my potatoes so they have a bit of room! We want them to be able to spread out.
Using the back of a measuring cup, the bottom of a can or coffee mug or any flat surface, press on the top of the softened potatoes. You will feel the potato give way + it will kind of “splurge” out into a flat potato round with a mix of skin and soft inner potato.
Next, to ensure maximum crispness, drizzle a bit of your oil of choice over each potato and sprinkle with salt. Then, just pop them into the oven!
In terms of baking time, there’s a wide range here! If you like them SUPER crispy, go a little longer. If you prefer your potatoes to be lightly golden, bake them a little bit shorter.
Putting it all together
There is no wrong way to eat these salt and vinegar crispy smashed potatoes. Honestly, a big plate of just these is really good enough, ha. BUT if you want to turn these into a bit more of a well rounded meal here are a few of my go-to options to pair with these potato babies:
- Apricot Glazed Chicken
- Paleo Greek Chicken
- Best Salad Ever
- Pecan Crusted Salmon
- Apple Cider Pulled Pork
- Easiest Paleo Meatloaf
But honestly, a rotisserie chicken and some boiled green beans would totally get the job done too. These Salt and Vinegar Crispy Smashed Potatoes really are special!
Once you try them – which you HAVE TO – would you pop back and let me know down below what you think? It really helps my blog so much! Oh, and also, tag me in your gorgeous photos on instagram. It really brings me so much joy to see them!
whole30 Salt and Vinegar Crispy Smashed Potatoes
Ingredients
- 2 lbs baby potatoes
- 1 cup vinegar (white or apple cider)
- 2 cloves garlic
- 1 tsp salt
- 2 tbsp cooking oil (olive, coconut, avocado)
- 2 tsp salt
Instructions
- Preheat the oven to 400f (200c) and line a baking sheet (or two sheets if they're smaller) with parchment paper. Set aside.
- Add the baby potatoes, vinegar, 1 tsp salt, and garlic cloves into a pot of water – ensuring the potatoes are just covered.
- Bring to a boil and cook for 20 minutes or until the potatoes are just soft enough to insert a knife or fork without effort.
- Strain the potatoes + ensure they're dry before lining them up on the baking sheet, leaving an inch or so border around the potatoes.
- Using the bottom of a measuring cup, a can or cup, "smash" each cooked potato until it's roughly a flat surface. It will look messy, but the uneven edges are what get crispy and brown!
- Drizzle each potato with some of the cooking oil and sprinkle with a bit of salt. Bake for 25-35 minutes or until the potatoes reach the desired level or crispness and goldenness.
- Enjoy!
These were so good!!!! Can’t wait to make them again!