Smashed Potatoes — Damn Delicious

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Smashed Potatoes

I’ve never heard of smashed potatoes until I went to Umami Burger, and I still couldn’t even try it because they ran out of it for the day. But then I came across a recipe for Salt and Vinegar Roasted Potatoes and they were exactly like the smashed potatoes from Umami. So on my grocery run, I made sure to get some baby potatoes and some malt vinegar to finally see what all the hype was about surrounding this dish.

Other than the fact that it took about an hour to make, I absolutely loved everything about this dish. It was a great change and a healthier alternative than the usual potato side dishes like mashed potatoes, baked potatoes, and fries. Plus, it was simple to make, didn’t require much ingredients, and tasted great with the malt vinegar.

Smashed Potatoes (adapted from For the Love of Cooking):

  • 10 Dutch yellow baby potatoes
  • Olive oil
  • Cooking spray
  • Sea salt and freshly ground pepper, to taste
  • Malt vinegar (or Fish & Chip vinegar), to taste

Preheat oven to 425 degrees F.

Cook the potatoes in salted boiling water for 15 minutes or until fork tender; drain the potatoes.

Place them, one at a time, on a paper towel. Fold the paper towel over the potato and carefully smash the potato with the palm of your hand so that it is flattened but still in one piece; repeat with remaining potatoes.

Place smashed potatoes on a baking sheet lined with tinfoil and coated with cooking spray or drizzled with olive oil. Spray the potatoes with a bit of olive oil, then season with sea salt and freshly ground pepper, to taste.

Place into the oven and roast for 10-15 minutes, or until golden brown. carefully flip the potatoes over and cook for an additional 10-15 minutes, or until golden brown.

Remove from the oven and drizzle each potato with malt vinegar, to taste and a bit more sea salt, if needed. Serve immediately.

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