dairy free · egg-free · Gluten Free · vegetable · Vegeterian

Salt & Vinegar Smashed Roasted Potatoes

They are announcing rain this weekend and what better way to brighten up your meal then with these crispy, vinegary and salty potatoes!  It’s like the chips, same ingredients minus all that saturated fat and it would also make a great snack while you watch the hockey game.

Preheat the oven at 450°F.  Cook your baby potatoes in 2 cups of vinegar and top the remaining with water and salt until fully cook then drain. Smash delicately with the back of a small pot each potato until they are at an even thickness and place on a baking sheet, covered with parchment paper.  Drizzle some olive oil and cook until they become a golden color turning midway, about 20 minutes total. Serve with an extra sprinkling of fleur de sel.


  • 1 lb of baby potatoes
  • 2 cups of white vinegar
  • 3 tbsp of salt
  • 2 tbsp of olive oil
  • Fleur de sel for garnish

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