Last Updated on March 26, 2021 by Chris Whitehair
Malt Vinegar Smashed Potatoes Recipe
If you were like me, you might be thinking, what the heck are “smashed potatoes?”
I mean, we all know mashed potatoes. They are a Thanksgiving staple. Really, the safe and reliable go-to side-dish for any meal.
I love potatoes and thought that I’ve had them in every way imaginable. However, I was wrong!
I came across the concept of smashed potatoes and was immediately intrigued. I genuinely had never heard of the dish prior to my research, so I decided to give them a shot.
Our Bourbon Barrel Malt Vinegar, aged in barrels from Iron Smoke Distillery, is a potato lovers dream come true.
I thought this would be another great way to showcase the malt vinegar and try something new at the same time.
Enjoy this malt vinegar smashed potatoes recipe!
Ingredients:
- 2 lbs mixed petite potatoes
- 1 cup white vinegar
- 2 tbsp Bourbon Barrel Malt Vinegar
- 1 tbsp salt
- 2 tbsp unsalted butter
- 2 tbsp Arbequina Estate Grown Extra Virgin Olive Oil
- Black pepper
- 2 tbsp chopped fresh chives
Malt Vinegar Smashed Potatoes Recipe Instructions
- Wash and dry the potatoes.

2. Add potatoes, white vinegar, and salt into a large pot. Cover with water by 1 inch, and bring to a boil.

3. Once the potatoes are tender (about 15 minutes), transfer to a cast iron pan. Using a potato masher or the bottom of a heavy container, smash the potatoes into the bottom of the pan until flattened.

4. Bake the potatoes in a 500-degree oven for 30 minutes, flipping halfway through. Turn the oven to a high broil, and broil for 5 more minutes.
5. Brush the potatoes with the malt vinegar, and top with chopped chives. Serve warm.

Malt Vinegar Smashed Potatoes
Equipment
- Large Pot
- Cast Iron Pan
- Potato Masher
- Oven
- Brush
Materials
- 2 lbs mixed petite potatoes
- 1 cup white vinegar
- 2 tbsp malt vinegar
- 1 tbsp salt
- 2 tbsp butter unsalted
- 2 tbsp olive oil extra virgin
- 2 tbsp chives fresh chopped
- 1 tbsp pepper
Instructions
- Wash and dry the potatoes.
- Add potatoes, white vinegar, and salt into a large pot. Cover with water by 1 inch, and bring to a boil.
- Once the potatoes are tender (about 15 minutes), transfer to a cast iron pan. Using a potato masher or the bottom of a heavy container, smash the potatoes into the bottom of the pan until flattened.
- Bake the potatoes in a 500-degree oven for 30 minutes, flipping halfway through. Turn the oven to a high broil, and broil for 5 more minutes.
- Brush the potatoes with the malt vinegar, and top with chopped chives. Serve warm.