You are so wanting these in your mouth at this very moment, right?!! I mean, just look at them! Crispy crunchy exteriors with tender, almost fluffy potato filling. Not to mention that they taste like the best salt and vinegar potato chips you ever ate! So add potatoes and malt vinegar to your shopping list and head to the store, 'cause these addictive Smashed Salt 'N Vinegar babies are a must make!!
Malt vinegar on fries is a very British thing which explains why I could only find said vinegar in the British foods section of my supermarket. So be forewarned. And you really do need to use malt vinegar to get that distinctive salt and vinegar flavor going here. White vinegar just won't cut it!
If you're a fan of salt and vinegar chips, these are going to be your new go-to comfort food, especially now when it's so cold out. They really do taste like those chips but in a warm, cozy, but no less addictive way.
And they're really not all that more difficult to make than simple roast potatoes. After a boil in malt vinegar-infused water, you simply place them on a baking sheet, flatten or "smash" with the heel of your hand, brush with a simple butter, chive and malt vinegar mixture and some salt and pepper and bake. Believe me, the extra bit of effort is so, so worth it and there's no potato peeling involved! Happy!
It's not often that the side becomes the star of the dinner, but I have a feeling that no matter what you make to go with these, everyone will only be talking about the potatoes! Here's to that amazing salt 'n vinegar flavor combination!
Smashed Salt 'N Vinegar Potatoes
Prep Time: About 1 hour
- 2 pounds small red or white new potatoes
- 1 cup plus 2 teaspoons malt vinegar, divided
- 5 tablespoons kosher salt, divided
- 4 cups cold water, plus additional water for boiling potatoes
- 2 cups ice
- 2 tablespoons unsalted butter
- About 1 tablespoon freshly chopped chives
- ½ teaspoon black pepper
1. Place the potatoes, 1 cup of vinegar and 1 tablespoon salt in a large pot. Cover with water by about an inch. Bring to a boil, then cover pot and simmer until potatoes are just tender, 15-20 minutes.
2. Meanwhile, preheat oven to 450º F. Line a rimmed baking sheet with parchment paper. Fill a large bowl with the 4 cups cold water and remaining 4 tablespoons salt and stir well to dissolve salt. Add ice. When potatoes are done, use a slotted spoon to drain potatoes and add them to water bath. Let sit for 30 seconds, then remove and dry with paper towels.
3. Melt the butter with the chives and pepper. Remove from heat and whisk in remaining vinegar.
4. When potatoes are cool enough, place them on prepared baking sheet and use the heel of your hand to gently smash and flatten potatoes. Brush half the butter mixture on the tops of the potatoes and season with salt. Then flip them over and repeat on the other side, arranging them in a single layer.
5. Bake for about 35-40 minutes, until potatoes are crispy and golden brown. Brush with more vinegar if you like and serve.
Note: Recipe adapted from Bringing It Home by Gail Simmons. I cut down on the salt. I'm not a huge salt person and people can always salt to their own taste at the table.