Salt and Vinegar Smashed Potatoes

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


  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.