Salt and Vinegar Smashed Potatoes

Ingredients

• 2 lb Small yellow or Yukon Gold potatoes (Scrubbed; potatoes should be roughly 2 to 2½ inches in diameter)
• 1.5 cup Distilled white vinegar (Divided among the boiling water, potato seasoning, hot-potato splash, and mayonnaise)
• 2 tbsp Kosher salt (Some remains in the cooking water; adjust the final seasoning to taste)
• 3 tbsp Extra-virgin olive oil (For coating the potatoes and roasting pan)
• 0.5 cup Mayonnaise (For serving; whisk with a portion of the white vinegar)
• Freshly ground black pepper (To taste)

Steps

1. 1

   Place a rack in the center of the oven and preheat it to 450°F (230°C). Line a large rimmed baking sheet with parchment or lightly oil it.

2. 2

   Fill a large pot with enough water to cover the potatoes by at least 1 inch. Add approximately 1 cup of the white vinegar and 1 tablespoon of the kosher salt, then bring the liquid to a boil.

3. 3

   Add the potatoes to the boiling vinegar water. Reduce the heat to maintain a steady simmer and cook until the potatoes are completely tender when pierced with a skewer or paring knife, about 20 to 25 minutes.

4. 4

   Drain the potatoes thoroughly and let them cool on the baking sheet or in a colander for about 10 minutes, until they are cool enough to handle but still warm.

5. 5

   Arrange the potatoes on the prepared baking sheet, leaving space between them. Use the bottom of a dry measuring cup or a sturdy glass to press each potato into a rough disk about ½ inch thick. Do not flatten them so aggressively that they fall apart.

6. 6

   Drizzle the smashed potatoes with the olive oil and approximately 2 tablespoons of the remaining white vinegar. Season with the remaining kosher salt and black pepper, turning or gently rubbing the potatoes so they are evenly coated.

7. 7

   Roast the potatoes for 25 to 35 minutes, turning the baking sheet halfway through, until the bottoms and edges are deeply browned and crisp while the centers remain creamy.

8. 8

   Remove the potatoes from the oven and immediately sprinkle or drizzle them with another splash of white vinegar while they are still hot. Let them stand for 2 to 3 minutes so the vinegar can absorb into the crisp surfaces.

9. 9

   In a small bowl, whisk the mayonnaise with the remaining white vinegar until smooth. Taste and add a pinch of salt or more vinegar if needed; the sauce should be tangy but creamy.

10. 10

    Transfer the potatoes to a serving platter. Serve immediately with the vinegar-spiked mayonnaise drizzled over the top or alongside for dipping.

Notes

The source describes a four-stage vinegar treatment: vinegar-spiked boiling water, vinegar before roasting, a splash immediately after roasting, and vinegar-spiked mayonnaise. Distilled white vinegar is recommended because it provides the sharpest, most chip-like flavor. The exact ingredient quantities were not visible in the provided source excerpt and have been reconstructed from the dish description.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• crispy
• roasted
• potatoes
• American
• family-style