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Crispy Salt and Vinegar Smashed Potatoes

Crispy salt and vinegar smashed potatoes half baked harvest - the image shows a plate of roasted potatoes. the potatoes are golden brown and appear to be seasoned with herbs and spices. they are arranged in a circular pattern on the plate, with some overlapping each other. the dish is garnished with chopped parsley and sprinkled with grated parmesan cheese. the plate is sitting on a dark grey countertop, and there is a white cloth napkin in the background.
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These crispy salt and vinegar smashed potatoes are a flavorful twist on a classic side dish. Boiled baby potatoes are smashed, drizzled with vinegar, and baked until golden and crispy, then finished with flaky sea salt for the perfect tangy crunch.

Ingredients

Scale

1 1/2 pounds baby Yukon gold potatoes
3 tablespoons white vinegar
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon flaky sea salt (for finishing)
2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or lightly grease it.
Place the baby Yukon gold potatoes in a large pot and cover with cold water. Add 1 teaspoon of kosher salt to the water.
Bring the water to a boil over high heat, then reduce to medium and simmer until the potatoes are tender when pierced with a fork, about 15 minutes.
Drain the potatoes and transfer them to the prepared baking sheet, spacing them evenly.
Using a potato masher or the bottom of a sturdy glass, gently press down on each potato until it is flattened but still intact.
Drizzle the white vinegar evenly over the smashed potatoes, then drizzle with olive oil.
In a small bowl, mix together the remaining kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Sprinkle the seasoning mixture evenly over the potatoes.
Bake in the preheated oven for 25 minutes, or until the potatoes are golden brown and crispy around the edges.
Remove from the oven and sprinkle with flaky sea salt to taste.
If desired, garnish with chopped fresh parsley before serving.

Find it online: https://cookinglove.cookinglovely.com/how-to-make-crispy-salt-and-vinegar-smashed-potatoes-from-half-baked-harvest-2/