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Crispy Salt and Vinegar Smashed Potatoes

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

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

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

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