Malt Vinegar Smashed Potatoes


The tang of the malt vinegar spikes the heat of Hatch chiles while dissipating the burn.

 Now if you’ve never had smashed potatoes before, you are in for quite a treat. It’s pretty much the best kind of potato side dish you could ever have – fluffy on the inside yet crispy on the outside. Couple that with hatch chile powder and malt vinegar, and it is perfection.  Be careful though, if you bring these out before dinner is ready, there won’t be any left before you get started on the main course!

malt vinegar smashed potatoesPREP TIME: 20 min.





24 baby dutch yellow® potatoes (about 2 pounds)

canola oil for frying (about 1/3 cup)

2 tablespoons malt vinegar

1 teaspoon garlic salt

1 teaspoon hatch chile powder



In a large saucepan, combine potatoes and enough salted water to cover; bring just to boiling. Cook until fork tender, about 20 to 25 minutes. Drain; pat potatoes dry with paper towels.


Gently smash each potato to about ½-inch thickness. Heat about ½ inch oil in a large straight-sided sauté pan to 365° F. Fry potatoes in batches, without over-crowding sauté pan, until crispy and golden brown, about 5 minutes per side.  Transfer to paper towels to drain.


Drizzle potatoes evenly with malt vinegar to taste; sprinkle with garlic salt and chile to taste. Serve.



Calories 310; fat calories 210; total fat 23g; sat fat 1.5g; cholesterol 0mg; sodium 1230mg; total carbohydrates 27g; fiber 5g; sugars 2g; protein 3g; vitamin A 6%; vitamin C 60%; calcium 4%; iron 6%

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