Crispy Salt and Vinegar Smashed Potatoes Recipe
These Crispy Salt and Vinegar Smashed Potatoes are a delightful twist on classic roasted potatoes, combining tangy vinegar with crispy roasted edges and melted cheddar cheese. This recipe involves boiling or pressure cooking Yukon gold baby potatoes until tender, smashing them to create crispy surfaces, then roasting with garlic, onion powder, and olive oil for maximum flavor and crunch. Finished with fresh herbs, chives, and a cooling yogurt or sour cream dip, these potatoes make an irresistible side dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
Potatoes and boiling liquid
- 2 pounds baby Yukon gold potatoes
- 3/4 cup apple cider vinegar
- 1 tablespoon kosher salt
- Water (enough to cover potatoes by 1 inch or 1/2 cup if using Instant Pot)
Seasoning and roasting
- 1/2 cup extra virgin olive oil
- 2 teaspoons onion powder
- 1-2 cloves garlic, minced or grated
- Additional kosher salt, to taste
- Freshly cracked black pepper, to taste
Toppings and garnish
- 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
- Cook the potatoes: Preheat your oven to 450°F (232°C). Place the baby Yukon gold potatoes, 3/4 cup apple cider vinegar, and 1 tablespoon kosher salt into a large pot. Add enough water to cover the potatoes by about 1 inch. Bring to a boil, then reduce to a simmer and cook for about 15 minutes until the potatoes are fork tender. Alternatively, for a quicker method, place potatoes, vinegar, 1/2 cup water, and salt in an Instant Pot and cook on high pressure/manual for 6 minutes. Use natural or quick release to remove steam. Drain the potatoes and transfer them to a rimmed baking sheet to cool slightly.
- Smash the potatoes: Place another rimmed baking sheet on top of the potatoes and press down firmly to smash them evenly. If preferred, use the bottom of a mug or glass to smash each potato individually. The goal is to flatten them enough to create crisp edges when roasted but without breaking them into too small pieces.
- Season and roast: Toss the smashed potatoes with 1/2 cup extra virgin olive oil, 2 teaspoons onion powder, minced garlic, salt, and freshly cracked black pepper, gently breaking some pieces further as you toss. Arrange the potatoes evenly on the baking sheet. Roast in the preheated oven for 25 to 30 minutes until they start to turn light golden brown and crispy on the edges.
- Add cheese and finish roasting: Remove the potatoes from the oven and sprinkle 3/4 cup grated white cheddar cheese over them. Toss gently to distribute the cheese and return the baking sheet to the oven for another 10 minutes until the cheese melts and the potatoes are crispy and golden brown.
- Final toss and serve: Remove the potatoes from the oven and toss them with the remaining 2 tablespoons of apple cider vinegar, fresh torn herbs (parsley, basil, or dill), and chopped chives. Spread the plain Greek yogurt or sour cream on a serving plate, then spoon the crispy smashed potatoes on top. Garnish with additional fresh herbs and flaky salt if desired. Serve immediately and enjoy the tangy, crispy, cheesy potatoes.
Notes
- You can make this recipe using stove-top boiling or an Instant Pot for faster cooking.
- Baby Yukon gold potatoes work best for their balance of waxy texture and buttery flavor.
- Adjust the amount of vinegar according to your taste preference for tartness.
- For a dairy-free version, omit the cheddar cheese and substitute Greek yogurt with a dairy-free alternative.
- Rosemary or thyme can be added along with herbs for additional flavor variation.
- Use freshly grated cheese for best melting and flavor results.
