Salt and Vinegar Smashed Potatoes
- Makes4-6 servings
- Cook Time1¼ hours
- Active time plus cooling30 minutes active
- 4
Salt and vinegar potato chips as a smashed potato? Yes! Crisp outside and creamy inside, these smashed potatoes feature the popular, puckery potato-chip flavor. We tried multiple vinegars for this recipe but found that punchy white vinegar was best. To add a quadruple punch of tangy flavors, the potatoes are boiled in vinegar-spiked water, tossed with vinegar before roasting, hit with a splash when they’re hot from the oven, and served with a drizzle of vinegar-spiked mayonnaise.
Step 1
In a large pot, combine the potatoes, 3 tablespoons salt, 2 tablespoons of the vinegar and 2 quarts water. Bring to a boil and cook, stirring, until a skewer inserted into the potatoes meets no resistance, about 25 minutes. Meanwhile, heat the oven to 500°F with a rack in the middle position. In a small bowl, stir together the mayonnaise, 2 tablespoons of the vinegar and ¼ teaspoon pepper; set aside.
Step 2
Drain the potatoes, then transfer to a rimmed baking sheet and toss with the oil and 2 tablespoons of the vinegar. Using the bottom of a dry measuring cup, flatten each potato so it splits open but remains intact. Roast without stirring until well browned, 30 to 35 minutes.
Step 3
Remove from the oven, drizzle the remaining 2 tablespoons vinegar over the potatoes and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Using a wide metal spatula, scrape up the potatoes and toss to coat. Transfer to a platter and drizzle with half of the mayonnaise mixture. Sprinkle with chives and serve the remaining mayonnaise on the side.
