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Super Crispy Salt and Vinegar Smashed Potatoes

Super Crispy Salt and Vinegar Smashed Potatoes

Salt and vinegar chips just got a make-over today guys!

Introducing Super Crispy Salt and Vinegar Smashed Potatoes!

Super fluffy on the inside and crispy, crispy, crispy on the outside. These Smashed Potatoes are my new favourite way to cook potatoes. Plus if you’re annoyed with anyone, you can smash it out on the spuds!

How to make the best Crispy Smashed Potatoes

  1. Pre-boil the potatoes. Cook in a pan of boiling water for 10 minutes to soften. Drain, pat dry and allow to cool.
  2. Mix your dressing. Today I used a mix of extra virgin olive oil and apple cider vinegar. I prefer apple cider vinegar (with mother if you can find it) over other vinegars for this recipe as it aids digestion and is good for gut health. Red wine vinegar could also be nice but I haven’t tried it.
  3. Get smashing. Placed the potatoes on a baking tray, drizzle with oil, and toss. Use the bottom of a glass to crush the potatoes a little until about 1.5 cm thick.
  4. Coat in the dressing and sprinkle with flaked sea salt. Option to add some garlic powder and chopped fresh herbs like rosemary and thyme if you like.
  5. Bake for 25 – 30 minutes until crispy.

I guess you could say these Super Crispy Salt and Vinegar Smashed Potatoes are a modern salt and vinegar chip! Wrap them in newspaper and pretend you’re at the beach! I hope you enjoy them as much as we did.

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Smashed potatoes Modern Food Stories
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Super Crispy Salt and Vinegar Smashed Potatoes

Prep Time: 5 minutes
Cooking Time: 50 minutes
Total Cooking Time: 55 minutes
Serves: 3
5 from 1 vote


  • 1 kg baby potatoes
  • 3 tbsp extra virgin olive oil
  • 3/4 - 1 tbsp flaked sea salt to taste
  • 2 tbsp apple cider vinegar


  • 1 tsp garlic powder
  • 2 tbsp dried oregano, fresh rosemary, thyme or parsley


  • Preheat the oven to 230C / 210 fan.
  • Place the potatoes in a pan of boiled water. Bring to the boil then cook on a medium heat for 10 minutes until you can insert a knife and the potatoes are tender. Drain and allow to cool for 10 minutes.
  • Brush a large baking tray with olive oil. Add the potatoes and gently crush with the bottom of a glass until about 1.5 cm thick.
  • Mix the apple cider vinegar and olive oil together in a bowl. Brush the potatoes with the oil/ vinegar mix and season with salt and optional garlic powder and herbs. (If using parsley just sprinkle at the end).
  • Bake for 25 - 30 minutes until crispy. Option to top with fresh parsley.
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