Salt and Vinegar Smashed Potatoes

Salt and Vinegar Smashed Potatoes

At Acid League, we pride ourselves on our love of adventure and experimentation. We’re known to tinker with ingredients, mix flavors that “shouldn’t” be combined, and randomly happen upon creations that we later realize we can’t live without. 

It’s in this spirit that most of these recipes were concocted—guided by imagination over exact measurement. Our goal is to inspire home cooks to do the same, and we hope readers use these recipes as a starting point instead of a precise rulebook to be followed. 

Have fun and enjoy culinarily coloring outside the lines!

Using Meyer Lemon Honey Living Vinegar.

Double the vinegar, double the fun. These salt and vinegar smashed potatoes are easy and delicious. Coated in a simple Meyer Lemon Honey Vinegar dressing before roasting and drizzled with an extra splash before serving these smashed potatoes will have you eating up the whole plate.

Salt and Vinegar Smashed Potatoes 


2 tbsp

Olive Oil

3 tbsp

Meyer Lemon Honey Living Vinegar, divided

2 tsp

Sea Salt, divided

½ tsp

Black Pepper

1.5 lbs

Mini Potatoes

Flakey Sea Salt for serving


  1. Preheat your oven to 425°C*. Add water, 1 tsp salt and mini potatoes to a medium pot on the stove and bring to a boil. Boil potatoes until tender (~8-15 minutes).
  2. While the water is boiling, combine 2 tablespoons olive oil, 2 tablespoons Meyer Lemon Honey Living Vinegar, 1 tsp salt and ½ tsp black pepper in a dish and whisk. Set dressing aside.
  3. Check potatoes for doneness by piercing with a fork. If the fork easily pierces through the potatoes, then they are ready to be drained and placed into a bowl. Toss your mini potatoes in the dressing.
  4. Transfer potatoes onto a baking sheet, setting some dressing aside for later use. Ensuring not to crowd the pan, gently smash each potato with a small bowl or ramekin. Add olive oil to the base of your smashing device so your potatoes release more easily.
  5. Once you have smashed the potatoes, drizzle the remaining dressing onto the smashed potatoes. Place in the oven to roast for 20-30 minutes, until desired crispness is achieved.
  6. Once your crispy smashed potatoes are out of the oven, add the remaining 1 tbsp of Meyer Lemon Honey Living Vinegar. Sprinkle generously with flakey sea salt. Serve immediately with your desired accouterments. We served ours on a bed of tofu ricotta with vegan parm and lemon zest, but this would be equally delicious with your fave fancy ketchup or mayo.

* Hot Tip: While you are preheating your oven,  add your naked baking sheet in as well. This preheating will give your potatoes an extra crispy base. Just make sure to play it safe when smashing the potatoes on a hot baking sheet.


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