Your browser doesn’t support HTML5 video

Salt and Vinegar Smashed Potatoes

Frankie Celenza

These crunchy, salty and fluffy smashed potatoes give you the qualities of French fries, without all the work.



  • 1 pound baby potatoes
  • 1 1/2 cups plus 2 tablespoons apple cider vinegar
  • 1/4 cup plus 3 tablespoons olive oil
  • 1 teaspoon sugar
  • 1/4 cup chopped parsley
  • 2 scallions, chopped
  • Ground pepper and flaky sea salt
  • 1 egg

Let's get Cooking...

  1. Bring a large pot of water to boil and add 1 1/2 cups vinegar. Add potatoes and cook until soft, about 20 minutes. Remove from water, let cool slightly and smash potatoes using the palm of your hand.
  2. Heat 3 tablespoons of olive oil in cast-iron skillet. Salt and pepper potatoes to taste. Add smashed potatoes and fry on both sides until golden brown.
  3. In a large bowl, whisk together sugar, remaining vinegar, remaining olive oil, parsley, scallions, salt and pepper. Toss cooked potatoes with dressing.
  4. Heat oil in non-stick skillet. Crack egg into hot oil and use spoon to baste the top of egg with oil. Top potatoes with egg, and serve.