Salt and Vinegar Crispy Roasted Potatoes

Raise your hand if you are like me and once you open a bag of salt and vinegar chips, you literally have to eat the ENTIRE bag. I never buy them, because I know the outcome: Me, sitting on the couch with the whole entire bag and a glass of wine. Classy, I know.

So, I took my love for salt and vinegar and added it to my love for carbs and potatoes. Genius. Served on the side of a rotisserie chicken and big salad (still keeping things quick and easy!), these scrumptious salt and vinegar smashed potatoes were a huge hit. They’re a super-crispy cross between mashed potatoes and roasted potatoes, with the perfect amount of vinegary tang. It is fun and therapeutic smashing the potatoes with a heavy mug, too! I know, I am insane. Its fine.

Try these easy salt and vinegar potatoes with your favorite grilled meats and fish, too. They’re a fun twist on the classic potato chip – and a dollop of sour cream makes them even more delish!


  • 2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
  • 1 Tablespoon kosher salt, plus addt’l for sprinkling
  • 2 Tablespoons unsalted butter, melted
  • 2 Tablespoons olive oil
  • 2 Tablespoons white vinegar
  • 2 Tablespoons chopped fresh chives
  • Freshly ground black pepper



Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.

Add potatoes and 1 Tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about 1/2-inch thickness.

Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more.

Once baked, sprinkle with vinegar, chopped chives, salt and pepper. Serve hot.



Love & Sparkle,


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