Salt and vinegar potato chips as a smashed potato? Yes! Crisp outside and creamy inside, these smashed potatoes feature the popular, puckery potato-chip flavor. We tried multiple vinegars for this recipe but found that punchy white vinegar was best. To add a quadruple punch of tangy flavors, the potatoes are boiled in vinegar-spiked water, tossed with vinegar before roasting, hit with a splash when they’re hot from the oven, and served with a drizzle of vinegar-spiked mayonnaise.
