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Salt & Vinegar Smashed Potatoes
The most luscious and crispy Salt & Vinegar Smashed Potatoes. Made simply with baby new potatoes, vinegar and plenty of flaky sea salt. What’s not to like?
4-ingredients needed and you are in for an addicting side dish!
Each bite is perfectly crispy and full of flavour.
Nothing beats a simple, crispy smashed potato. One of those comfort food sides that is easy to prepare and delivers tons of pleasure.
The secret? Keep the skin on for extra crunchy texture as well as nutrients and steaming the potatoes before smashing them before roasting in the air fryer at high temperature.
Since I moved in the UK I’ve become obsessed with the salt and vinegar combo. For a start it is the way they serve the potatoes in the chip shop (if you haven’t yet, you MUST try these ASAP!), but you can easily find packed crisps with this flavour. And “oh-man” what I have missed for years.
It was love at first bite. To be honest with you I was a bit skeptical at first (my Italian heritage questioned how could vinegar work on crisps, but hey, I’ve also been raised to ALWAYS taste before judging, so here goes), but I did eventually out of curiosity and, long story short, since then it’s the only flavour of crisps that I purchase!
So the concept is simple and quite common when it comes to have perfectly roasted potatoes like these Skin On Roasties or the Ultimate Fluffy British-Style Roast Potatoes.
And they can accompany all the vegan mains of your choice whether you are staying light or going full in with a luscious Sunday roast dinner.
Some ideas to serve these gorgeous salt and vinegar potatoes are this Roasted Cauliflower Wellington, this Turkey(less) Roast (for a gluten free alternative), or balance out these majestic Tofu Ribs in Homemade BBQ Sauce, to accompany a pie such this Vegan Cheese and Leek Pie or to be served as part of side dishes like the followings:
–Roasted Red Cabbage with Pistachio Pesto
– Vegan Cauliflower Cheese
– Easy Sautéed Savoy Cabbage
– Vegan Green Bean Casserole
– Skin-on Roasted Potatoes
– Giant Couscous Stuffed Butternut Squash
– Easy Romanesco Stew
This, I promise, will be one of your potato side dish go-to!
Let’s now see how to prepare it!
How to make Salt & Vinegar Smashed Potatoes
STEP 1 – STEAM THE POTATOES
For this 4 ingredients fuss-free recipe we cannot start in an easier way. Simply wash the baby potatoes under the water and brush their skin to remove all the debris, then place in a stainless steel colander over a pot with a few inches of water.
Cover with a lid, bring the pot to a boil and steam on medium heat for 15-20 minutes.
Alternatively, you can cook them in the Instant Pot following this guide.
Alternatively, you can cook them in the Instant Pot following this guide.
STEP 2 – SMASH THE TATTIES
Run the potatoes under cold water (this will prevent you from burning your skin) and place over a baking tray.
Gently press each potato down with a fork or spoon. Too much pressure will smash them completely, we still want to keep them fairly round whilst having some rough edges and smaller fluffy bits, if you know what I mean. These will crisp up wonderfully during baking time.
A hack to speed this process up would be placing another baking tray on top of the potatoes and gently press it down to allow all the potatoes to be smashed in one go. It is a good hack if you want to save time, but that means more washing up later, so it’s up to you really!
STEP 3 – ROAST THE POTATOES
Toss the potatoes in a generous amount of oil. You can use both olive oil or vegetable, despite my Italian roots I prefer vegetable oil for this recipe, so either sunflower or corn oil. Arrange on the air fryer basket so they don’t overlap each other and cook at 220°C for 15-20 minutes, flipping half way. Alternatively you can arrange on an oven tray and bake in a traditional oven at 230° C for 30 minutes, turning them after the first 20 minutes.
STEP 4 – SEASON & SERVE
Whilst the potatoes are still piping hot, transfer them (CAREFULLY) into a bowl and season with sea salt flakes and vinegar (you can also add herbs of your choice and pepper, but I like to keep them simple). Toss them thoroughly and enjoy straight away!
Salt & Vinegar Smashed Potatoes Recipe
Ingredients:
1 kg Baby New Potatoes
5 tbsp Vegetable Oil
4-5 tsp Brown Malt Vinegar (or Apple Cider Vinegar)
2.5 tsp Sea Salt Flakes
Method:
1. Wash the baby potatoes under the water and brush their skin to remove all the debris. Place in a stainless steel colander over a pot with a few inches of water. Cover with a lid, bring the pot to a boil and steam on medium heat for 15-20 minutes.
2. Run the potatoes under cold water and place over a baking tray or dish.
3. Gently press each potato down with a fork or spoon. Too much pressure will smash them completely, we still want to keep them fairly round whilst having some rough edges and smaller fluffy bits, that will crisp up wonderfully during baking time.
4. Place the potatoes in a bowl and toss with a amount of vegetable oil.
5.Arrange on the air fryer basket so they don’t overlap each other and cook at 220°C for 15-20 minutes, flipping half way. Cook for longer if you prefer them well cooked.
4. Place the potatoes in a bowl and toss with a amount of vegetable oil.
5.Arrange on the air fryer basket so they don’t overlap each other and cook at 220°C for 15-20 minutes, flipping half way. Cook for longer if you prefer them well cooked.
6. Transfer the potatoes while still piping hot in a bowl and season with sea salt flakes and vinegar (you can also add herbs of your choice and pepper).
7. Toss them thoroughly and enjoy straight away!
7. Toss them thoroughly and enjoy straight away!
