Crispy Vinegar-Smashed Rosemary Potatoes
Crispy Vinegar-Smashed Rosemary Potatoes are boiled in vinegar, gently flattened, and air-fried with olive oil, garlic, and rosemary until golden and crunchy.
Equipment
- Air fryer, 5- or 6-quart
- Oven tray, large
- Pastry brush
- Potato masher or spoon
- Saucepan, Large
Ingredients
- 750 g small red potatoes
- 475 ml white vinegar
- 2 teaspoons cooking salt plus more for serving
- Water as needed
- 40 ml extra-virgin olive oil
- 1 small garlic bulb cloves separated
- 4 rosemary sprigs
Instructions
- Place the red potatoes in a large saucepan.
- Add the white vinegar and cooking salt.
- Pour in enough water to just cover the potatoes.
- Bring the liquid to a boil.
- Partially cover the saucepan and cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes thoroughly in a colander.
- Preheat the air fryer to 200°C (400°F) for 3 minutes.
- Transfer the potatoes to a large oven tray.
- Gently flatten each potato with a potato masher or the back of a spoon until the skin splits.
- Brush the potatoes evenly with the extra-virgin olive oil.
- Arrange the potatoes in the air-fryer basket without overcrowding.
- Air-fry at 200°C (400°F) for 10 minutes.
- Add the separated garlic cloves to the basket.
- Continue air-frying for another 15 minutes, turning the potatoes twice during cooking.
- Add the rosemary sprigs during the final 5 minutes.
- Cook until the potatoes are deeply golden and crisp around the edges.
- Season generously with additional salt.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the potatoes alongside grilled vegetables, burgers, roasted meat, or fish. They also make a satisfying snack when accompanied by garlic mayonnaise, mustard dip, or vegan sour cream.Recipe Notes
Choose small potatoes of a similar size so they cook evenly. They must become completely tender before smashing or they may split apart. Leave space between the potatoes in the air-fryer basket so the exposed edges can become crisp.Variations
Replace rosemary with thyme, oregano, or sage. Add smoked paprika, black pepper, or chilli flakes before air-frying. Apple cider vinegar can replace white vinegar for a slightly milder and fruitier flavour.Storage
Store leftover potatoes in an airtight container in the refrigerator for up to three days. Reheat them in the air fryer at 190°C (375°F) for 5 to 8 minutes. Freezing is not recommended because the potato centres may become watery.Wine Advice
A crisp Sauvignon Blanc complements the sharp vinegar and aromatic rosemary. A dry Riesling is another refreshing choice.Nutrition values
Serving: 1 serving | Calories: 260 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 10 g | Saturated Fat: 1.5 g | Sodium: 590 mg | Sugar: 2 g