Go Back
5 from 2 votes
Sea Salt and Vinegar Smashed Potatoes

Not mash, smashed. Flavorful potatoes that use almost no fat!

Course: Side Dish
Keyword: potato, salt, vinegar
Servings: 4 people
Author: HelenFern
  • 1-1/2 pounds tri-colored baby or fingerling potatoes, about 1-2" in diameter
  • 2 Tablespoons olive oil
  • 1-1/2 teaspoon sea salt
  • 2 teaspoons malt vinegar powder
  1. First, cook the potatoes whole in boiling water until they are fork tender. Turn off the heat and let them cool in the water

  2. Once they are cooled enough to handle, heat the oil in a heavy skillet.

  3. Place potatoes in the skillet, one at a time. Using the flat bottom of a glass or cup, push down until the potatoes are "smashed". Fry them up until just lightly golden brown, then flip and do the other sides.

  4. Sprinkle the salt and vinegar powder evenly over all the potatoes. 
  5. Serve hot!