Salt and Vinegar Smashed Potatoes - Slender Kitchen
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Salt and Vinegar Smashed Potatoes

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110
Calories 
22g
Carbs 
1g
Fat 
2g
Protein 
3
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

Smashed potatoes seem to be showing up everywhere lately fingerling or other small potatoes, boiled until soft, smashed with something hard, and toasted up in the oven until crisp. They really work with about anything but my favorite way to have them is with salt, vinegar, and a little paprika. Think of it as a salt and vinegar potato chip with a crunchy outside and soft, creamy inside. I also love them with garlic and rosemary yum!

Prep Time

Salt and Vinegar Smashed Potatoes

7
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 cup white vinegar
  • 1 lb fingerling potatoes (or other small potatoes)
  • 2 tbsp smoked paprika
  • Salt and pepper
  • Cooking spray

Nutritional Facts

Serving Size: 
1/2 cup (176g)
Amount Per Serving
Calories 110
Calories from Fat 4
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 13mg
1%
Total Carbohydrate 22g
7%
Dietary Fiber 3g
12%
Sugars 1g
Protein 2g

Directions

  1. Bring 3 cups of water and 1 cup white vinegar to a boil in a medium pot. Turn down the heat and add the fingerlings, whole. Boil for 7-10 minutes or until fork tender.
  2. Drain the potatoes and place on a cutting board. Smash down with a rolling pin, can, or other large heavy object. Even the back of a large knife would work.
  3. Preheat the oven to 450 degrees and place a baking sheet inside as the oven preheats. This step is extremely important to make sure the potatoes come out crispy. The baking sheet should be hot and you should hear the potatoes sizzle when you spread them out on the sheet.
  4. Place the smashed potatoes in a large mixing bowl and spray with cooking spray to coat. Add salt, pepper, and paprika and toss together until evenly coated.
  5. Spread potatoes in a single layer across the baking sheet.
  6. Cook potatoes for between 15-20 minutes (or until they get crispy). Flip the potatoes after about 10 minutes of cooking.
  7. Serve on their own with malt vinegar drizzled on top or as a side dish.
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