When it comes to junk food I have a weakness for chips. I remember in college when I was stressed out over final exams I would eat salt and vinegar chips like crazy thinking it would make me feel better. When I finally realized they actually made me feel worse (mostly because I ate way too many) I started experimenting with this recipe. I added rosemary because it was growing like crazy in my kitchen window sill herb collection. I was so pleased with the flavors that I knew I had to share it with you guys! Eat as a side or snack and your taste buds will thank you.


  • 10 baby red potatoes (waxy potatoes are key for this recipe)

  • 1 cup of white vinegar

  • 1 tbsp + tsp of kosher salt, divided

  • 1 tbsp of finely chopped rosemary leaves
    2 tbsp of olive oil

  • Flaky sea salt

  • Freshly ground black pepper

  1. Preheat oven to 425°.

  2. In a large pot, combine potatoes, vinegar, and 1 tablespoon kosher salt, then add enough water to cover potatoes. Bring to boil, then reduce heat to simmer until the potatoes are tender, about 20 minutes. Drain potatoes and pat dry with a clean towel.

  3. Place the cooked potatoes a large rimmed baking sheet. Smash the potatoes flat with the bottom of a mug once cool enough to handle.

  4. Drizzle potatoes with olive oil, season with the rest of the kosher salt and chopped rosemary. Bake until golden and crispy, about 20 minutes.

  5. Transfer potatoes to a serving dish. Garnish with flaky sea and black pepper salt and serve warm!