Salt and Vinegar Crispy Potatoes

Salt and Vinegar Crispy Potatoes
  • Difficulty:

  • Prep Time:

  • Total Time:

  • Servings:



Baby red potatoes are cooked with vinegar before being smashed on a baking sheet and finished in the oven with olive oil and sea salt until brown and crispy.


  • ¼ cup olive oil, divided
  • 1 lb. baby red potatoes
  • 1 cup plus 1 Tbsp. white vinegar
  • 1 Tbsp. sea salt, divided
  • Water, as needed to cover potatoes
  • ½ tsp. freshly cracked black pepper


  1. Preheat oven to 450° F. Brush a sheet pan with 1 tablespoon oil.
  2. In a medium sauce pan add potatoes, 1 cup vinegar, 2 teaspoons salt and enough water to cover potatoes. Bring to a boil over medium-high heat; cook 18-20 minutes or until fork tender. Drain.
  3. Spread potatoes evenly on prepared pan. Using a heavy glass or measuring cup gently press each potato to flatten.
  4. Drizzle potatoes with remaining vinegar and oil; sprinkle with remaining salt and black pepper. Bake 20-25 minutes until bottoms and edges are golden brown. Serve immediately.
  5. Refrigerate leftovers.
Activate to launch comment card