Salt and Vinegar Potatoes with Rosemary

By Addie

There are a million versions of these smashed potatoes all over the place. However, I love the idea of making these a little tangy. I love those thick-cut salt and vinegar chips, which is where the inspiration for this recipe came from.

By dousing these potatoes with cider vinegar after they come out of the oven, you are indeed in for a tasty and tangy treat. My mouth puckers just thinking about it.

Serve along side your favorite main dish and enjoy. I know you will.

Ingredients

• 2 lbs small potatoes, new potatoes, or fingerlings
• Olive oil
• Kosher salt
• Fresh ground pepper
• Fresh rosemary, finely chopped
• Cider vinegar

Preparation

Step 1

Place potatoes in salted water and bring to a boil; cook until fork tender. Preheat oven to 425 degrees F.

Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher.

Brush the top of each potato with olive oil...be generous. Season well with Kosher salt, pepper and rosemary. Place in the oven for 25 minutes until browned and crispy. Remove from oven and brush well with cider vinegar. Taste and add more vinegar or salt accordingly.
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REVIEWS:

Delicious!

Tonight I made your vinegar and salt potatoes, for my family and friends. They loved them and asked for your connection! I hope all is going well, growing great grapes, family happy! End of the school year yet? Take care,

I used to love french fries with vinegar when I was a kid. So I’m gonna love these!

I made these on Saturday for a party that I hosted. They were an instant hit. I used fingerling potatoes that were different colors. They provided such an unique presentation. Some guests suggested that they could even be an appetizer. They preferred these over calorie laden potato skins. Definitely a keeper recipe. Thanks!

We made this last night and oh my were they delicious! We used fleur de sel instead of kosher salt. So yummy! One of my new favorite side dishes!!!

Great recipe! My family and I loved it. One question, how do you get the potatoes to stay as one piece? As soon as I “gently mashed” they just broke all over the place. I used small potatoes that looked exactly like your before mashing. They were what I considered fork tender and after then baking for 25 minutes tasted delicious. They just didn’t look quite as pretty!

I have made this type of potatoes several times, but I made them tonight with the cider vinegar. I’m not a fan of salt and vinegar chips, but I decided to try them with it anyway. It has made these by far the most delicious ones to date. I never need to make them another way!

This is great. I actually did a similar recipe but boiled the potatoes first in white vinegar and water 50/50. Then smashed them under a broil with rosemary, rock salt and olive oil. Yum. pretty vinegary but I like that.

Always looking for new potato recipes. This one is super easy and so tasty! I made this for breakfast and served them with fresh fruit. thanks

Love this recipe! Salt and vinegar chips are my favorite, and I just made these potatoes, and they’re delicious. Better than the chips I think.

if you want them even tangier, you can boil the potatoes in vinegar instead of water.