Best 6 Salt And Vinegar Smashed Potatoes Recipes

THESE SALT & VINEGAR SMASHED POTATOES WILL BE GONE IN 60 SECONDS

Steps:

• Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat
• Add water to cover potatoes by 1 inch
• Bring to a boil; cover and simmer until potatoes are just tender, 15 to 20 minutes
• Preheat oven to 450˚F
• Line a rimmed baking sheet with parchment paper
• Whisk 4 cups cold water and remaining 4 tablespoons salt in a large bowl until salt is dissolved
• Add 2 cups ice
• Using a slotted spoon, transfer cooked potatoes to ice water
• Let stand 30 seconds; drain and pat dry
• Allow potatoes to cool slightly
• Meanwhile, melt butter in a saucepan (or in a microwave) with pepper and 1 tablespoon chives
• Remove from heat and whisk in remaining 2 teaspoons vinegar
• Use the heel of your hand to gently smash and flatten each potato to a ½-inch thickness
• Arrange smashed potatoes in a single layer on prepared baking sheet
• Brush potatoes with butter mixture, and sprinkle generously with salt
• Flip and repeat on other side
• Bake until edges are crispy and golden, 30 to 40 minutes
• Brush generously with more vinegar; transfer to a serving platter
• Sprinkle with remaining 1 tablespoon chives and desired amount of salt
• Serve hot

SALT-AND-VINEGAR SMASHED POTATOES

Steps:

• Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.

SMASHED SALT-AND-VINEGAR SWEET POTATOES

Steps:

• Fill a large pot fitted with a steamer basket with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until fork-tender, about 20 minutes.
• Preheat oven to 425 degrees. Divide potatoes between 2 rimmed baking sheets; lightly mash using a metal spatula. Drizzle with oil. Season with 1/2 teaspoon coarse salt, pepper to taste, and thyme. Slide potatoes around on sheet to coat bottoms with oil.
• Roast, rotating sheets once, until skins are golden and crisp, about 25 minutes. Transfer to a platter. Drizzle with vinegar, sprinkle with flaky salt, and serve.

SALT AND VINEGAR ROASTED POTATOES

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
• Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
• Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

SALT AND VINEGAR SMASHED POTATOES WITH HERBED YOGURT DIP

Steps:

• Place the potatoes, vinegar and 1 tablespoon of the kosher salt in a large saucepan and add water to cover the potatoes by 1 inch. Bring the potatoes to a boil and cook until fork tender, about 20 minutes. Drain the potatoes and allow to cool slightly, 5 to 10 minutes. (The potatoes can be boiled the day before and refrigerated up to 3 days before smashing and sauteing.)
• Place the potatoes on a cutting board and use the palm of your hand to smash/press down on the potatoes.
• Heat a large skillet over medium-high heat. Add oil to cover the entire surface of the skillet. When the oil is hot, add the potatoes and season with salt. Cook the potatoes until they become golden and the edges turn crispy, 4 to 5 minutes on each side.
• While the potatoes are cooking, whisk together the yogurt, lemon juice, remaining 1 teaspoon kosher salt and the herbs in a small bowl.
• Transfer the potatoes to a large plate, sprinkle with flaky salt and serve with the herbed yogurt dip.

SALT AND VINEGAR POTATOES

Steps:

• Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well.
• Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.