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.
Servings: 4 - 5 people
Calories: 344kcal
Equipment
Ingredients
- 1 kg Baby New Potatoes
- 5 tablespoon Vegetable Oil
- 4-5 teaspoon Brown Malt Vinegar or Apple Cider Vinegar
- 2.5 teaspoon Sea Salt Flakes
Instructions
- 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.
- Run the potatoes under cold water and place over a baking tray or dish.
- 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.
- 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.
- 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).
- Toss them thoroughly and enjoy straight away!
Notes
*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.
Nutrition
Calories: 344kcal | Carbohydrates: 44g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Potassium: 1053mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 31mg | Iron: 2mg