Description
Crispy Salt and Vinegar Smashed Potatoes are a flavor-packed side dish with a perfect balance of tangy, salty, and cheesy goodness. These potatoes are cooked until fork-tender, smashed for extra crispiness, and roasted to golden perfection. Serve over creamy Greek yogurt or sour cream for an irresistible combination of textures and flavors. Perfect for cookouts, dinners, or anytime you crave crispy potatoes.
Ingredients
Units
Scale
- 2 pounds baby Yukon gold potatoes
- 3/4 cup + 2 tablespoons apple cider vinegar
- 1 tablespoon kosher salt (plus more for seasoning)
- 1/2 cup extra virgin olive oil
- 2 teaspoons onion powder
- 1–2 cloves garlic (minced or grated)
- Freshly cracked black pepper (to taste)
- 3/4 cup grated white cheddar cheese
- 1/4 cup fresh herbs (parsley, basil, or dill, torn)
- 2 tablespoons fresh chopped chives
- 2 cups plain Greek yogurt or sour cream
Instructions
For Stove-Top Cooking:
- Cook the Potatoes:
- Preheat the oven to 450°F. Place the potatoes, ¾ cup vinegar, and salt in a large pot. Add water to cover by 1 inch.
- Bring to a boil, then reduce heat to a simmer and cook for 15 minutes until fork-tender. Drain the potatoes and let them cool slightly on a rimmed baking sheet.
- Smash the Potatoes:
- Place another rimmed baking sheet on top of the potatoes and press down firmly to smash them. Alternatively, use the bottom of a mug to smash each one individually.
- Season and Roast:
- Toss the potatoes with olive oil, onion powder, garlic, salt, and pepper. Lightly break the potatoes further as you toss.
- Roast in the oven for 25–30 minutes until light golden brown. Remove, sprinkle with cheese, and return to the oven for 10 more minutes until crispy and golden.
- Finish and Serve:
- Toss the roasted potatoes with the remaining 2 tablespoons vinegar, fresh herbs, and chives.
- Spoon Greek yogurt or sour cream onto a serving plate and top with the potatoes. Garnish with flaky salt and additional herbs if desired.
For Instant Pot Cooking:
- Combine potatoes, ¾ cup vinegar, ½ cup water, and salt in the Instant Pot. Cook on high pressure/manual for 6 minutes. Release the steam, drain the potatoes, and proceed with the smashing, roasting, and serving steps as outlined above.
- Category: Appetizer