Vegan Salt and Vinegar Smashed Potatoes

Vegan Salt and Vinegar Smashed Potatoes

If I’m having chips, they’re never quite right unless they’re completely soaked in vinegar with a sprinkling of salt. It’s the absolute best. The trick is to always put the vinegar on first as this helps the salt to stick to the chips. Having chips without vinegar just never feels quite right to me.

salt and vinegar smashed potatoes

I’ve never had potatoes cooked any other way with vinegar before. There’s jacket potatoes, roast potatoes, fried potatoes, boiled potatoes, but unless they’re specifically chips, it’s not really seen as the ‘done’ thing to put vinegar on them. But today, I am here to change that, and introduce to you the ultimate side dish, salt and vinegar smashed potatoes.

Salt and vinegar smashed potatoes

If you haven’t had smashed potatoes before, then I urge you to give these a go asap. They’re soft and fluffy on the inside, and super crisp on the outside. Finished with a load of salt and vinegar, and some chopped chives or parsley if you’re feeling fancy, and you’ll never look at a simple potato the same way again. Also, it’s quite fun actually smashing the potatoes.

salt and vinegar smashed potatoes

If you’re not a fan of vinegar, then ditch the vinegar and just cover in salt. Although really, these are so delicious that you should at least try one with vinegar. I like to think of these as grown up versions of salt and vinegar covered chips.

Enjoy, and make a few extra, because they’ll be gone within minutes.

Vegan Salt & Vinegar Smashed Potatoes

June 9, 2018
: 10 small potatoes
: 5 min
: 55 min
: 1 hr
: Easy

Salt and vinegar smashed potatoes make the perfect simple side dish to any meal.

By:

Ingredients
  • 10 small potatoes, washed
  • Malt vinegar
  • Sea salt
  • 1 tbsp extra-virgin olive oil
  • Small handful parsley, chopped (optional)
Directions
  • Step 1 Place your potatoes in a large saucepan of water
  • Step 2 Bring to the boil
  • Step 3 Whilst the potatoes are boiling, pre-heat your oven to 180 degrees fan
  • Step 4 Boil the potatoes for 30 minutes, until the potatoes are soft
  • Step 5 Once soft, drain and place on a large baking tray, spaced apart
  • Step 6 Take a glass, and with the bottom of the glass on a potato, gently apply pressure to ‘smash’ the potato. Try not to smash so far that the potato breaks into pieces. You just want to break the potato
  • Step 7 Repeat for all the potatoes
  • Step 8 Drizzle with your olive oil
  • Step 9 Place in the oven for 25 – 30 minutes, until the potatoes are golden and crispy
  • Step 10 Remove from the oven, and whilst still warm, cover in vinegar and salt. Add as little or as much as you want, depending on your taste
  • Step 11 Sprinkle with parsley if using
  • Step 12 Serve!

 


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