Crispy Malt Vinegar Smashed Potatoes Recipe

Let’s combine the crispiness of fries with the comforting softness of mashed potatoes. Enter Malt Vinegar Smashed Potatoes!

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These are not your regular potatoes. Smashed Potatoes are the perfect blend of crispy edges and a fluffy inside, all topped off with a tangy kick of malt vinegar.

It’s one of those recipes that instantly becomes a hit at the dinner table. Yum!!

​Don’t let the vinegar part fool your kids. I know sometimes they can be a little leery over things like that. Trust me, they’ll love these.

Imagine small Yukon gold potatoes boiled until they’re fork tender, then gently smashed with the bottom of a glass (a fun stress reliever, by the way) and baked until they’re golden brown.

The malt vinegar adds that zingy flavor that takes these potatoes to the next level. Once you try them, they’ll become your new favorite way to enjoy potatoes.

So, if you’re looking for an easy side dish that pairs well with just about any main dish, grab your large pot and let’s get cooking!

Smashed Potatoes are here to make your mouth water and your taste buds do a happy dance!

1. Perfect Texture Combination: Boiling and then baking gives you crispy edges with a soft, fluffy center.
2. Simple Ingredients: Uses simple everyday ingredients that you probably already have at home.
3. Flavor Boost: The malt vinegar adds a tangy twist that elevates the potatoes from ordinary to extraordinary.

• Baby gold potatoes
• Salt
• Water
• Olive oil
• Malt vinegar
• Pepper

1. Rinse off the potatoes and put them into a large stock pot with water and salt.
2. Boil until fork tender 30-45 minutes.
3. Remove from water and place on a wired rack to cool for 15 minutes. Preheat the oven to 400 degrees.
4. Place the potatoes on a sheet tray and smash them with the bottom of a glass until they are about 1/2 inch or the thickness of your index finger.
5. Drizzle with the olive oil and brush on the malt vinegar. You do not have to use all of the vinegar; just enough to brush some on each potato.
6. Bake for 15 minutes on the first side, flip, and bake an additional 15 minutes until golden brown and crispy. If desired, brush again with the remaining malt vinegar before serving for extra tanginess.

CAN I USE A DIFFERENT TYPE OF POTATO?

Absolutely! While baby gold potatoes or small Yukon gold potatoes are great because of their thin skin and creamy texture, you can also use red potatoes or new potatoes.

Just make sure they’re small potatoes so they cook evenly and are easy to smash.

CAN I MAKE THESE IN AN AIR FRYER?

Yes, you can!

After boiling and smashing the potatoes, place them in a single layer in your air fryer basket.

Drizzle with extra virgin olive oil and cook at 400°F for about 15 minutes or until they’re crispy and golden brown.

This method gives you crispy potatoes without heating up your oven.

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ANY ADDITIONS?

A great way to find your favorite flavors is to experiment a bit. Try a thing or two from this list I put together!

• Sprinkle with Parmesan cheese before baking for extra flavor.
• Drizzle with melted butter instead of olive oil for a richer taste.
• Add garlic powder or onion powder to the oil for a flavor boost.
• Top with chopped green onions or chives after baking.
• Serve with a dollop of sour cream on top.
• Sprinkle with sea salt or flaky salt right after baking.
• Add a pinch of black pepper or paprika for a bit of heat.
• Garnish with your favorite fresh herbs like rosemary or thyme.
• Drizzle with brown butter for a nutty flavor.
• Serve alongside a green goddess dressing for dipping.

ANY SUBSTITUTIONS?

Let me know in the comments how these turned out for you. I haven’t tried them all but the certainly sound appetizing.

• Olive Oil: You can use melted butter or coconut oil instead.
• Malt Vinegar: Swap with apple cider vinegar or balsamic vinegar for a different tang.
• Kosher Salt: Use regular table salt or sea salt if you prefer.
• Yukon Gold Potatoes: Red baby potatoes or waxy potatoes like yellow potatoes work well too.
• Malt Vinegar: Lemon juice can be a citrusy alternative.
• Pepper: Use chili flakes for a spicy kick.

Refrigerator

• Place leftover potatoes in an airtight container.
• Store in the refrigerator for up to 3 days.
• Reheat in the oven or air fryer to regain crispiness.

Freezer

• Not recommended as freezing can alter the texture.
• If you must freeze, place in a freezer-safe bag and reheat in the oven when ready to eat.

These Smashed Potatoes are a fun way to switch up your usual potato routine.

With their crispy exterior and tangy flavor, they’re sure to become a favorite side dish at your home.

Whether you’re serving them with grilled meats or just enjoying them on their own, they’re a delicious addition to any meal.

So grab that bag of potatoes and get smashing!

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5 from 4 votes

Crispy Malt Vinegar Smashed Potatoes Recipe

Prep: 5 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 5 minutes mins

Let’s combine the crispiness of fries with the comforting softness of mashed potatoes. Enter Malt Vinegar Smashed Potatoes!

Servings 6 servings

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Ingredients

  

1x2x3x

• ▢ 24 oz 1 bag baby gold potatoes
• ▢ 8 Cups water
• ▢ 3/4 Cup salt
• ▢ 6 Tbls olive oil
• ▢ 1/8 Cup malt vinegar
• ▢ pepper to taste

Instructions

• Rinse off the potatoes and put them into a large stock pot with water and salt.
  24 oz 1 bag baby gold potatoes, 8 Cups water, 3/4 Cup salt
• Boil until fork tender 30-45 minutes.
• Remove from water and place on a wired rack to cool for 15 minutes. Preheat the oven to 400 degrees.
• Place the potatoes on a sheet tray and smash them with the bottom of a glass until they are about 1/2 inch or the thickness of your index finger.
• Drizzle with the olive oil and brush on the malt vinegar. You do not have to use all of the vinegar; just enough to brush some on each potato. Add pepper to taste.
  6 Tbls olive oil, 1/8 Cup malt vinegar, pepper to taste
• Bake for 15 minutes on the first side, flip, and bake an additional 15 minutes until golden brown and crispy. If desired, brush again with the remaining malt vinegar before serving for extra tanginess.

Notes

• Boil Just Right: Don’t overboil the potatoes; they should be fork tender but not falling apart.
• Smash Gently: Use the bottom of a glass or a potato masher to gently press the potatoes.
• Oil Generously: Drizzle enough olive oil to cover the potatoes for maximum crispiness.
• Season Well: Don’t be shy with the kosher salt and black pepper.
• Use Parchment Paper: Line your large baking sheet with parchment paper for easy cleanup.
• Serve Hot: These are best enjoyed fresh out of the oven when they’re hot and crispy.

Nutrition

Calories: 212kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 14170mg | Potassium: 481mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 22mg | Calcium: 32mg | Iron: 1mg

Nutrition Disclaimer

Course Side Dish

Cuisine Traditional

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