These scrumptious salt and vinegar smashed potatoes make a great side dish.

Prep time
15 mins
Cook time
45 mins
6 serves


  • 1kg baby Yukon gold potatoes
  • 1 cup plus 2 tablespoons white vinegar
  • 1 tbsp Community Co Sea Salt*
  • 2 tbsp butter
  • ¼ cup Community Co Extra Virgin Spanish Olive Oil*
  • Community Co Black Peppercorns*
  • ¼ cup fresh herbs, such as parsley, basil, or dill, torn
  • 2 tablespoons fresh chopped chives

How to make:

  1. Line a baking tray with baking paper and preheat oven to 220°C.
  2. Combine the potatoes, 1 cup vinegar, and sea salt in a medium saucepan; add water to cover by a couple of centimetres. Bring to a boil, reduce heat, and simmer until potatoes are just tender, about 15 minutes.
  3. Drain the potatoes and return to saucepan. Add butter and gently toss the potatoes to coat. Transfer potatoes to the baking tray, spreading them out in a single layer. Use a heavy mug or glass to smash each potato.
  4. Place tray in the oven and bake for 20 minutes. Remove potatoes from oven and turn with a spatula. Drizzle with olive oil and return to oven for 20 minutes more.
  5. Remove from oven and sprinkle with 2 tablespoons vinegar. Top with herbs, chives, and black pepper and sea salt to taste. Serve.


*Community Co products proudly at home at IGA.
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