If you love salt and vinegar chips but also trying to eat a little healthier, then these gut-friendly salt and vinegar smashed potatoes are for you
Equipment
- 1 Sauce pan
- 1 Baking sheet
Ingredients
- 2 lbs potatoes Baby Yukon or fingerling work best
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- Redmond's sea salt to taste
- Freshly ground pepper to taste
Instructions
- Preheat oven to 425 degrees F
- Boil potatoes in generously salted water until taters are tender/easily pierced with a knife. Do not overcook, or they’ll fall apart when smashed. Then transfer in a colander and let sit for a few minutes to allow some water to evaporate
- Transfer potatoes to a large baking sheet and smash them using the bottom of a glass measuring cup until potatoes are about half an inch thick. Drizzle with olive oil, gently turning them over to coat all sides. Do a taste test and add more salt if needed. Top with a few good cranks of black pepper
- Roast until crispy and golden brown on the underside, about 20 minutes. Remove potatoes from oven and drizzle about 3-4 tablespoons of apple cider vinegar evenly. Flip the potatoes with a spatula and continue to cook until very crispy and golden around the edges, another 10 to 20 minutes
- Remove from oven and do a final taste test, add more salt if needed
- Optional dip: serve with sour cream, Greek yogurt, or cottage cheese! can mix with fresh chives
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