Salt and Vinegar Smashed Potatoes
Hisham Ali Hassan published this recipe on 177milkstreet.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
Crisp-edged, creamy-centered potatoes inspired by salt-and-vinegar potato chips. The potatoes are boiled in vinegar-spiked water, tossed with more vinegar before roasting, splashed again while hot, and served with vinegar-spiked mayonnaise.
- Time
- 75 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 360 g
- 40 g
Weights are estimates. Together, the ingredients weigh about 1.46 kg before cooking, which is about 295 g per serving.
Steps
Place a rack in the center of the oven and preheat it to 450°F (230 °C) (230°C (450 °F)). Line a large rimmed baking sheet with parchment or lightly oil it.
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.
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.
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.
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.
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.
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.
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.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 377
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 26 g
- Fiber
- 4 g
Where the calories come from
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