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Air Fryer Salt and Vinegar Smashed Potatoes - Crispy, Tangy, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Baby potatoes (1.5 to 2 pounds; yellow or red work best)
  • White vinegar or malt vinegar (1 to 1.5 cups)
  • Water (enough to cover potatoes in the pot)
  • Kosher salt (plus flaky salt for finishing, optional)
  • Olive oil or avocado oil (2 to 3 tablespoons)
  • Black pepper (freshly ground)
  • Garlic powder (optional)
  • Chopped fresh parsley or chives (optional garnish)
  • Malt vinegar or vinegar powder for finishing (optional, but great)

Method
 

  1. Rinse the potatoes: Wash the baby potatoes and remove any dirt. No need to peel.
  2. Simmer in vinegar: Add potatoes to a pot with 1 cup vinegar, enough water to cover by 1 inch, and 1 tablespoon kosher salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.
  3. Drain well: Drain the potatoes and let them steam-dry in the empty pot for 2–3 minutes. Dry potatoes crisp better.
  4. Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes.
  5. Smash gently: Place potatoes on a cutting board. Use the bottom of a glass or a measuring cup to press each one until it cracks and flattens to about 1/2 inch thick. Keep them mostly intact.
  6. Season: Toss gently with olive oil, 1 teaspoon kosher salt, black pepper, and a pinch of garlic powder if using. Be generous with the oil—it helps crisp the edges.
  7. Air fry in batches: Arrange in a single layer in the air fryer basket. Don’t crowd. Cook 12–16 minutes, flipping halfway, until deeply golden and crisp on the edges.
  8. Finish with tang: While hot, sprinkle with more salt and a splash of malt vinegar or a dusting of vinegar powder. Add chopped parsley or chives if you like.
  9. Serve right away: They’re best hot and crunchy. Pair with aioli, ranch, or a simple yogurt dip.