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Malt Vinegar Smashed Potatoes, baby yukon gold potatoes, boiled, smashed then baked until crispy and coated in malt vinegar. A crispy, creamy, tangy, yummy side dish!

 

Malt Vinegar Smashed Potatoes, baby yukon gold potatoes, boiled, smashed then baked until crispy and coated in malt vinegar. A crispy, creamy, tangy, yummy side dish! - ThisSillyGirlsLife.com

It’s sides week for the Thanksgiving series, yay! (Sorry I missed last week, you know that isn’t normal for me… I’ll do better, I promise!) Today I have these gorgeous smashed potatoes so share that are brushed with malt vinegar. I know, sounds a little weird, right?

But, trust me, WOAH. So yum. We made these at my parents house with my Dad and we all went nuts over them!

The vinegar mixes with olive oil that is used to bake these until crispy on the outside and creamy on the inside. It’s like it makes it’s own yummy vinaigrette!

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5 from 4 votes

Malt Vinegar Smashed Potatoes

Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Malt Vinegar Smashed Potatoes, baby yukon gold potatoes, boiled, smashed then baked until crispy and coated in malt vinegar. A crispy, creamy, tangy, yummy side dish!
Servings 6 servings

Ingredients
  

Instructions

  • Rinse off potatoes and put into a large stock pot with the water and salt. Boil until fork tender 30-45 minutes.
  • Take out of water and onto a wired rack to cool for 15 minutes. Preheat oven to 400 degrees.
  • Place potatoes onto sheet tray and with the bottom of a glass, smash them until 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.
  • Bake for 15 minutes on the first side, flip and bake an additional 15 minutes until golden brown and crispy. If desired, for extra tangy-ness, brush again with the remaining malt vinegar before serving. Enjoy!

Nutrition

Calories: 197kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 14175mg | Potassium: 468mg | Fiber: 2g | Vitamin C: 13mg | Calcium: 53mg | Iron: 3.9mg
Nutrition Disclaimer
Course Side Dish
Cuisine Traditional

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Step by Step Directions

Rinse off potatoes and put into a large stock pot with the water and salt. Boil until fork tender 30-45 minutes.
Rinse off potatoes and put into a large stock pot with the water and salt. Boil until fork tender 30-45 minutes.
Take out of water and onto a wired rack to cool for 15 minutes. Preheat oven to 425 degrees.
Take out of water and onto a wired rack to cool for 15 minutes. Preheat oven to 400 degrees.
Place potatoes onto sheet tray and with the bottom of a glass, smash them until about 1/2 inch or the thickness of your index finger. Drizzle with the olive oil
Place potatoes onto sheet tray and with the bottom of a glass, smash them until 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. Bake for 15 minutes on the first side, flip and bake an additional 15 minutes until golden brown and crispy. If desired, for extra tangy-ness, brush again with the remaining malt vinegar before serving. Enjoy!
and brush on the malt vinegar. You do not have to use all of the vinegar, just enough to brush some on each potato. Bake for 15 minutes on the first side, flip and bake an additional 15 minutes until golden brown and crispy. If desired, for extra tangy-ness, brush again with the remaining malt vinegar before serving. Enjoy!

YUM, these are a great alternative to other traditional potato dishes at your Thanksgiving feast! I hope you enjoyed this recipe, don’t forget to check out Parrish’s recipe for Slow Cooker Cornbread Stuffing:

Slow_Cooker_Cornbread_Stuffing_

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5 from 4 votes (4 ratings without comment)

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7 Comments

  1. I must try these. They look so absolutely yummy, and I love the idea of twice cooked potatoes. They are delicious. Thanks for sharing the recipe!

  2. Wow, these look so good! I absolutely have to try them

  3. These look so yummy. I cannot wait to try them.

  4. I have been making this recipe for several months now. I found it on Americas Test Kitchen. Your recipe is a little different but the same premise. I use the small purple potatoes that is sold at Publix Markets. I love the taste of these potatoes. They are my husbands favorite! I have given the recipe to all my friends. Now it is their favorite also. I love your website and the great recipes you pass along. Thanks!

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