Salt and vinegar potato chips are my absolute favorite. I tend to eat them until my mouth is completely destroyed. I’ve been into smashed potatoes lately, crispy on the outside but soft on the inside. I figured making salt and vinegar smashed potatoes is like being able to eat potato chips for dinner. This is my own creation from messing around in the kitchen and I wanted to maximize the vinegar flavor, that’s why I used 3 different. To get the best flavor, I feel that you at least need the white vinegar and the apple cider vinegar.
- 4-5 Dashes of Red Wine Vinegar
- 1 TSP + 1/4 Cup White Vinegar
- 1/4 Cup Apple Cider Vinegar [ACV]
- 5-6 Small Yukon Gold Potatoes
Let’s Get Cooking
Dig through your yukons and pick out a few of the smaller ones. Boil water, enough to cover the potatoes. Heavily salt the water and add in the red wine vinegar + 1 TSP of white vinegar.
Once boiling, add in the potatoes and boil for about 15-20, until they can be pierced with a fork but do not immediately slide off, you don’t want them all the way cooked or they won’t smash well.
Preheat the oven to 425F and line a baking sheet with foil. Once the potatoes are cooked, drain them and place on the foil. Lightly smash the potatoes with the back of a fork. Brush the potatoes with 1/4 Cup of ACV, making sure you’re saturating the potato. Bake for about 10 minutes then pour over the white vinegar and bake for another 10-15 minutes, or until the edges have browned and get crispy.
Crack some coarse sea salt over top and enjoy!