Crispy, golden and addictive, this Salt and Vinegar Smashed Potatoes will get you hooked. Serve it as a side dish or as a yummy snack
Smashed potatoes in my favourite flavour
Binge eating foods that are low in nutrition and high in calories is fun, but not so much afterwards! Especially when I struggle to zip my jeans. I’m not a junk food addict, but I have my moments, and those moments probably come way too often!
I’m mad about burgers, fries and chocolate but apparently not so for potato chips (crisp). I came to this realisation when I was working in finance, thanks to the dude I sat next to. When I opened a bag of chips, he peered over the partition and gasped in shock. ‘What?’ I asked, looking alarmed. He told me he has never seen me snack on potato chips ever and this surprised him because apparently, he has seen me eat everything else at my desk.
While other people displayed photos of their partner, kids or pets in their workspace, I displayed my snacks. My colleagues loved teasing me because instead of having stationary in my drawers I had food. What did they expect? I was single with no husband, child or pet, so snacks were my best friend. This has obviously changed now but if I was working, my drawers would still have snacks!
Although I’m not much of a potato chips muncher, I adore any kind of hot chips, doesn’t matter if it’s French fries, wedges or hash browns. If indulging in these fried potato snacks didn’t clog my arteries, I would probably snack on them daily!
If I eat potato chips, it’s likely to be is salt and vinegar flavoured. So I thought, why not make my own fried potatoes but a healthier version in my favourite flavour.
So say hello to these super scrumptious and addictive vegan-friendly Salt and Vinegar Smashed Potatoes.
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One Kilo of Smashed Potatoes down!
I fondly remember the first time I made these Salt and Vinegar Smashed Potatoes. My husband, Tomasi, came home from work and as soon as he opened our door, the potent smell of vinegar greeted him.
‘Have you been cleaning the house with vinegar?’ He questioned.
‘Oh, I made Salt and Vinegar Potatoes this afternoon,’ I answered casually, whilst helping my toddler, Kai, connect his giant Lego together.
‘So where is it?’ He asked excitedly surveilling the room looking for a quick snack.
‘Oh……. I kinda ate them all’
‘How much did you make?’ He asked, sounding annoyed that he missed out.
‘A kilo (2.2 lb)’
‘You ATE A KILO of potatoes at one go?!’
It’s funny that Tomasi acts all shocked when I usually eat half of what he does most of the time.
I never intended to eat them all, it just happened. I was online grocery shopping with the bowl of potatoes next to me. One thing lead to another and when I went to grab another potato, there was nothing left to grab.
The crispness of potatoes with their creamy insides had me hooked and the mix of salt and vinegar made it even more addictive. To be honest, I enjoyed these smashed potatoes more than I thought I would.
Ingredients for Salt and Vinegar Smashed Potatoes
All you need is 4 modest ingredients for this delicious snack. You do, however, need to cook the potatoes twice by boiling and baking. You may think that this is a hassle, but it really isn’t. The steps involved are quite simple, if anything the hardest part is waiting for the potatoes to cook! Plus the payoff is absolutely worth it, you get a tasty snack or side dish that is much healthier than hot chips.
Potatoes – Any variety of baby potatoes will work but try to select potatoes that are roughly the same size so they’ll cook more evenly. I’ve previously tried white, red and royal blue baby potatoes using this recipe, my favourite was the red ones because they were creamy on the inside and crispy on the outside. This recipe will also work with medium size potatoes but it’ll take longer to boil and may not crisp up as nicely in the oven.
Vinegar – You’ll need a cup of vinegar to boil with the potatoes, so there’s no need to waste your expensive organic apple cider vinegar! Cheap white vinegar works fantastic. If you don’t like vinegar you can leave it out and season the potatoes with your favourite herbs or sprinkle onion or garlic powder before baking. They will taste awesome just with salt!
Olive oil – I prefer using the mild or light tasting olive oil when cooking as it’s more subtle tasting.
How to make Salt and Vinegar Smashed Potatoes
Step by step guide with photos
Place the potatoes in a saucepan, add in the salt and the vinegar. Pour enough water to cover the potatoes by at an inch in depth.
Boil the potatoes on high heat until the potatoes are tender (approximately 25 minutes). You can check if the potatoes are ready by inserting a skewer into the middle, it should pierce through easily.
Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens.
Remove the potatoes out of the water and place them on a cooling rack for 10 minutes. The steam will help the potatoes dry up, the dryer the potatoes are, the crispier it’ll be when baking.
Use a potato masher or the bottom of a mug to flatten the potatoes, take care not to squish them too flat or they may fall apart. Leave the potatoes to steam dry for another 5 minutes.
Bake the potatoes
Pour the oil into a large baking tray, make sure the oil covers the entire surface of the tray. Place the potatoes in a singer layer on the tray. Carefully flip over the potatoes using a spatula, this will grease both sides of the potatoes with oil. Lightly sprinkle the potatoes with salt and bake for 40 to 45 minutes or until they are nice and golden. There is no need to flip the potatoes during baking.
Use a spatula to remove the potatoes from the tray and place them in a bowl, add in the vinegar, parsley (if using) and salt (if needed) to taste. Toss the potatoes gently and serve immediately.
Looking for some healthier and delicious snacks? try out this delicious OAT FRUIT SLICE or cool down with some yummy MANGO COCONUT CHIA PUDDING
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
Salt and Vinegar Smashed Potatoes
Ingredients
For boiling:
- 1 kilo baby potatoes (NOTE 1)
- 1 cup white vinegar (NOTE 2)
- 1 tbsp salt
For baking :
- ⅔ cup olive oil (light or mild) (NOTE 3)
- ½ tsp salt
Finish:
- 1 tbsp white vinegar
- salt and pepper (to taste)
- 1 tbsp finely chopped parsley (optional)
Instructions
- Place the potatoes in a saucepan, add in the salt and the vinegar. Pour enough water to cover the potatoes by at an inch in depth.
- Boil the potatoes on high heat until the potatoes are tender (approximately 25 minutes). You can check if the potatoes are ready by inserting a skewer into the middle, it should pierce through easily. Preheat oven to 220°C (430°F) or 200°C (390°F) for fan-forced ovens.
- Remove the potatoes out of the water and place them on a cooling rack for 10 minutes. The steam will help the potatoes dry up, the dryer the potatoes are, the crispier it'll be when baking.
- Use a potato masher or the bottom of a mug to flatten the potatoes, take care not to squish them too flat or they may fall apart. Leave the potatoes to steam dry for another 5 minutes.
- Pour the oil into a large baking tray, make sure the oil covers the entire surface of the tray. Place the potatoes in a singer layer on the tray. Carefully flip over the potatoes using a spatula, this will grease both sides of the potatoes with oil. Lightly sprinkle the potatoes with salt and bake for 40 to 45 minutes or until they are nice and golden. There is no need to flip the potatoes during baking.
- Use a spatula to remove the potatoes from the tray and place them in a bowl, add in the vinegar, parsley (if using) and salt (if needed) to taste. Toss the potatoes gently and serve immediately.
