Crispy Salt and Vinegar Smashed Potatoes

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Crispy salt and vinegar smashed potatoes served on a plate
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Why make this recipe

Crispy Salt and Vinegar Smashed Potatoes are a delightful twist on the classic potato dish. Their crunchy exterior combined with a tangy vinegar flavor excites the taste buds. Potatoes are a versatile ingredient, making them perfect for any meal, whether for brunch or dinner. This recipe is not only easy to create but also provides a blend of textures and flavors that people of all ages will enjoy. The addition of cheese and fresh herbs elevates the dish, making it a standout side that pairs well with grilled meats, fish, or is simply enjoyed on its own.

How to make Crispy Salt and Vinegar Smashed Potatoes

Ingredients

To create these delicious Crispy Salt and Vinegar Smashed Potatoes, you will need the following ingredients:

  • 2 pounds baby Yukon gold potatoes
  • 3/4 cup + 2 tablespoons apple cider vinegar
  • 1 tablespoon kosher salt (plus more to season)
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons onion powder
  • 1-2 cloves garlic, minced or grated
  • Freshly cracked black pepper
  • 3/4 cup grated white cheddar cheese
  • 1/4 cup fresh herbs, such as parsley, basil, or dill, torn
  • 2 tablespoons fresh chopped chives
  • 2 cups plain Greek yogurt or sour cream

Directions

Stove-Top

  1. Begin by placing the baby Yukon gold potatoes in a large pot. Cover them with water and add 3/4 cup of apple cider vinegar and 1 tablespoon of kosher salt.
  2. Bring the pot to a boil over medium-high heat and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  3. Drain the potatoes and let them cool for a few minutes. Once cooled, use a flat surface or the bottom of a cup to gently smash each potato to about 1/2-inch thickness.
  4. In a large skillet, heat 1/2 cup of olive oil over medium-high heat. Once hot, carefully add the smashed potatoes. Cook for about 5-7 minutes on each side or until golden brown and crispy.
  5. While cooking, sprinkle the onion powder, minced garlic, and freshly cracked black pepper over the potatoes for added flavor.
  6. Once the potatoes are crispy, transfer them to a paper towel-lined plate to absorb excess oil.
  7. In a bowl, mix the remaining apple cider vinegar, a pinch of salt, and the grated white cheddar cheese.
  8. Drizzle the cheese mixture over the crispy potatoes and finish with torn fresh herbs and chopped chives. Serve with a side of Greek yogurt or sour cream.

Instant Pot

  1. Start by placing the baby Yukon gold potatoes in the Instant Pot. Add water, 3/4 cup of apple cider vinegar, and 1 tablespoon of kosher salt.
  2. Close the lid, seal the vent, and set the Instant Pot to high pressure for 8 minutes.
  3. Once cooked, do a quick release to allow the steam to escape.
  4. Carefully remove the potatoes and let them cool slightly. Then, smash each potato similar to the stove-top method.
  5. Preheat a skillet with 1/2 cup of olive oil over medium-high heat and follow the same cooking instructions as mentioned in the stove-top section.
  6. Proceed with seasoning, adding cheese, herbs, and serving suggestions as described above.

How to serve Crispy Salt and Vinegar Smashed Potatoes

These potatoes shine as a delightful side dish. Serve them hot, garnished with fresh herbs and a side of Greek yogurt or sour cream for dipping. They pair wonderfully with main dishes like grilled chicken, steak, or fish. You can also serve them at a gathering as a shareable appetizer or snack. Their impressive presentation and unique flavor will surely impress your guests.

How to store Crispy Salt and Vinegar Smashed Potatoes

If you have leftovers, storing them correctly will help maintain their texture and flavor. Allow the potatoes to cool completely before transferring them into an airtight container. Store them in the refrigerator for up to 3-4 days.

When ready to reheat, you can warm them in the oven or skillet to regain their crispy texture. Just drizzle a bit of olive oil over them while reheating to keep them from drying out.

Tips to make Crispy Salt and Vinegar Smashed Potatoes

  1. Select the Right Potatoes: Baby Yukon gold potatoes are perfect for this recipe due to their buttery flavor and creamy texture. However, other similar potatoes can be used as well.
  2. Don’t Skip the Vinegar in Cooking: The apple cider vinegar adds flavor and helps break down the potatoes during cooking, yielding the perfect smashability.
  3. Let Them Cool: Allowing the potatoes to cool after boiling helps them firm up, ensuring they hold their shape when smashed.
  4. Adjust Flavorings: Feel free to experiment with different herbs and seasonings according to your preference, like rosemary or thyme for a different flavor profile.

Variation

If you want to switch things up, consider adding spices like smoked paprika or cayenne for a kick. You can also try different cheeses like feta or goat cheese for a more vibrant flavor. For a lighter option, use a drizzle of balsamic vinegar instead of apple cider vinegar for a sweet twist.

FAQs

Can I make these potatoes ahead of time?
Yes! You can boil the potatoes up to a day ahead. When ready to serve, simply smash and fry them. This will save you time and make meal preparation easier.

What can I use instead of Greek yogurt?
If you don’t have Greek yogurt, sour cream is a great substitute. You can also make your own creamy dip by mixing plain yogurt with herbs and garlic powder.

Are these potatoes suitable for freezing?
While it’s best to enjoy them fresh, you can freeze the smashed potatoes before frying. However, their texture may change once thawed and reheated, so they best enjoyed fresh after cooking.

Print

Crispy Salt and Vinegar Smashed Potatoes

Print Recipe

Deliciously crispy smashed potatoes with a tangy salt and vinegar flavor, perfect as a side dish or snack.

  • Author: Alexandra Roa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop/Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 pounds baby Yukon gold potatoes
  • 3/4 cup + 2 tablespoons apple cider vinegar
  • 1 tablespoon kosher salt (plus more to season)
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons onion powder
  • 1–2 cloves garlic, minced or grated
  • Freshly cracked black pepper
  • 3/4 cup grated white cheddar cheese
  • 1/4 cup fresh herbs, such as parsley, basil, or dill, torn
  • 2 tablespoons fresh chopped chives
  • 2 cups plain Greek yogurt or sour cream

Instructions

  1. Place the baby Yukon gold potatoes in a large pot, cover with water, and add 3/4 cup apple cider vinegar and 1 tablespoon kosher salt. Bring to a boil and cook for 15-20 minutes until tender.
  2. Drain and let cool a few minutes, then smash the potatoes to about 1/2-inch thickness.
  3. In a large skillet, heat 1/2 cup olive oil over medium-high heat. Add the smashed potatoes and cook for 5-7 minutes on each side until golden brown and crispy.
  4. Sprinkle the onion powder, minced garlic, and black pepper over the potatoes while cooking.
  5. Transfer crispy potatoes to a paper towel-lined plate. In a bowl, mix the remaining apple cider vinegar, a pinch of salt, and grated cheddar cheese, then drizzle over the potatoes.
  6. Finish with torn herbs and chopped chives and serve with Greek yogurt or sour cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or skillet with a little olive oil to regain crispiness.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: smashed potatoes, side dish, vinegar potatoes, crispy potatoes, easy recipe

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