What is my favorite kind of potato chip you ask? Hmmmmmm. Salt and vinegar chips are at definitely number 1 in my book!

That is why I was so excited to find this recipe in Martha Stewart’s Everyday Food. The original recipe was called Roasted Smashed Potatoes with Salt and Vinegar.

I didn’t want to scare those people off who do not like vinegar chips, because you really can season these with ANYTHING. Cheese, your favorite grill spice, dip in sour cream, french onion dip…. the list could go on forever.

I made 1/2 of the batch tangy with my beloved salt and vinegar, and the other 1/2 just with salt. The girls totally loved picking these up and dipping them in ketchup, while Darryl was digging on a horseradish dill dip I had on hand. So follow the directions until the end and if salt and vinegar isn’t your thang….shake out your own style on these bad boys! XO- Chef Corey

How to make Roasted Smashed Potatoes

Bring potatoes to a boil in a large pot, cook for 20 minutes or until you can easily stick with a fork, but not so long that the potato falls apart when it is stuck.
Lay a clean dish towel on the counter and place potatoes on the towel in small groups. Using your fist smash each potato. The peel will split, but the potato will remain in one smashed piece. Repeat for all potatoes.
Drizzle the first tbsp of oil on the bottom of a baking sheet.
Place smashed potatoes on the sheet, then drizzle remaining oil over the tops of potatoes. Use a brush to spread the oil evenly.
Roast in the oven at 450 degrees for 35 minutes. Since the original recipe was for salt and vinegar potatoes…I tossed 1/2 with malt vinegar then sprinkled them all with kosher salt to taste. You could season this with anything you love!
We all gave these 5 out 5 on the yummy meter!

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Roasted Smashed Potatoes

Prep Time: 25

Cook Time: 35

Total Time: 1

Serves: -6

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Ingredients

- 1.5 lbs one-bite round or fingerling potatoes
- kosher salt to taste
- extra virgin olive oil about 2 tbsp
- 1/4 cup malt vinegar optional

Instructions

Bring potatoes to a boil in a large pot, cook for 20 minutes or until you can easily stick with a fork, but not so long that the potato falls apart when it is stuck.
Lay a clean dish towel on the counter and place potatoes on the towel in small groups. Using your fist smash each potato. The peel will split, but the potato will remain in one smashed piece. Repeat for all potatoes.
Drizzle the first tbsp of oil on the bottom of a baking sheet.
Place smashed potatoes on the sheet, then drizzle remaining oil over the tops of potatoes. Use a brush to spread the oil evenly.
Roast in the oven at 450 degrees for 35 minutes. Since the original recipe was for salt and vinegar potatoes...I tossed 1/2 with malt vinegar then sprinkled them all with kosher salt to taste. You could season this with anything you love!

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Nutrition Disclaimer

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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Originally postes April, 2001
Post updated May, 2020