This is your Public Service Announcement to try this potato recipe. It will not disappoint! Salt & Vinegar are a match made in heaven! The salinity of the salt and the tanginess of the vinegar create quite the flavour bomb. Now, add those flavours to the glorious potato and you’ve got yourself a winning snack or side dish.
These potatoes have the crispiest exterior, a pillowy centre and are hit with a good dose of salt and vinegar. It will have you putting away your bag of potato chips, and making your own version at home.
Prep Time: 5 minutes
Cook Time: 65 minutes
Total Time: 70 minutes
Serves: 4
Ingredients:
680g baby potatoes (approx. 25 - 30 baby potatoes), washed and cleaned
7 cups water
1/2 cup plus 1 Tbsp distilled white vinegar, divided
1/2 Tbsp plus 1/2 tsp kosher salt, divided
2 Tbsp avocado oil
Instructions:
Preheat the oven to 450F and line a 11” x 17” rimmed baking sheet with parchment paper.
To a large pot, add the potatoes, water, 1/2 cup vinegar and 1/2 Tbsp salt. Transfer the pot to the stove, cover and cook the potatoes, on the highest heat setting, for 25 minutes or until fork tender.
Using a colander, drain the potatoes and allow them to steam for 2 minutes. Transfer the potatoes to the prepared baking sheet and drizzle them with avocado oil. Give the pan a good shake to ensure that each potato is well coated with oil.
Using a potato masher, press down and smash each potato. Then, brush them with 1 Tbsp of vinegar and sprinkle with 1/2 tsp salt.
Place the potatoes into the oven and cook for a total of 25 minutes, flipping them over at the 15 minute mark so that they brown evenly.
Once cooked, remove the baking sheet from the oven and transfer the potatoes to a large plate or platter. Serve and enjoy!
Notes:
Don’t Have a Potato Masher?: If you don’t have a potato masher on hand, then a heat-proof glass, cup or mug will do the trick. Simply press down and smash each potato with the base of the glass. Voila - you’ve got yourself a perfectly smashed potato!