Crispy Salt and Vinegar Smashed Potatoes

This recipe is from Halfed Baked Harvest a blog written by Tieghan Gerard a passionate young woman who is an extremely prolific writer, with awesome pictures and drool worthy recipes. I highly recommend following her blog and Instagram account!!  And she has written 2 cookbooks, one of which I have: Half Baked Harvest Super Simple.

I have only made the potato part of the recipe, the other half seems amazing as well.  Please see her blog post for the complete recipe.

And I only use 1 pound of potatoes, decreasing the other amounts.  These potatoes are like hash browns, really good ones.  My husband loves the leftovers the next morning.

Crispy Salt and Vinegar Smashed Potatoes by Tieghan Gerard

1 pound baby Yukon gold potatoes

1/4 cup plus 2 tablespoons of Apple Cider Vinegar

1/4 cup water

1-1/2 teaspoons Kocher Salt

1/4 cup extra virgin olive oil

1 teaspoon onion powder

1 clove of garlic, minced or grated

Preheat the oven to 450 degrees.

Measure potatoes, 1 pound.

In the bowl of the instant pot, combine potatoes, vinegar, water and salt.  Cover and cook on high pressure/manual for 6 minutes.  Once done cooking, use the natural or quick release function and release the steam  OR  place the above ingredients in a large pot.  Cover with 1 inch of water.  Bring to a boil, reduce heat and simmer for 15 minutes, until potatoes are fork tender.  Drain the potatoes and transfer to a rimmed cookie sheet.  ( I prefer the Instant Pot directions but if you don’t have one, don’t despair.)

Smash the potatoes, using a heavy mallet (see picture below) or Tieghan suggests taking another rimmed cookie sheet, place on top of potatoes and pushing down to smash the potatoes.  Or she also suggests using the bottom of a mug.  Whatever works for you.

Toss the potatoes with the olive oil, onion powder, garlic. The potatoes will break up slightly when you toss them, not to worry, they will be perfect.

Place in oven and roast for 25 – 30 minutes until golden brown.

1 pound of potatoes:

potatoes, vinegar, water and salt:

pressure cook on high for 6 minutes:

transfer drained potatoes to rimmed cookie sheet and smash:

this is what I used to smash the potatoes:

add olive oil, onion powder, garlic then toss:

out of the oven after 25 to 30 minutes:

yum!