Smashed Salt & Vinegar Potatoes

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This delicious side dish can be made year round and be served with a variety of proteins, such as chicken, steak or pork.  One of the best times to serve this dish though has to be summer since it’s the season for cookouts and BBQs.  We recently made these to compliment grilled New York Strips and cooked them on the grill alongside the steaks. 

Ingredients:Smashed Salt & Vinegar Potatoes

  • 1 lb small round or fingerling potatoes
  • olive oil
  • ¼ cup apple cider vinegar
  • corse salt
  • pepper
  • ½ large or 1 small spring of rosemary – roughly chopped


Preheat your grill to medium high or your oven to 450. In a medium pot, bring potatoes to a boil. Remember to salt the water to season the potatoes as they cook. Allow them to cook for about 20 minutes until they’re just at fork tender. Drain and place them back into the hot pot to draw the remaining moisture out of the potatoes – allow 5-7 minutes.

Place a folded paper towel on a clean work surface and place the potatoes inside. Gently smash each potatoes so that it’s flat but still in one piece. Place aluminum foil over a baking sheet or the bottom grate of your grill. Brush each side on the potatoes with olive oil and sprinkle with the course salt and pepper. Bake until crispy and golden – about 35 minutes – flipping them at the halfway through cooking.

Remove from oven and place in a small bowl with vinegar, lightly toss. Serve with an additional sprinkle of salt and rosemary.



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