Crispy Salt and Vinegar Smashed Potatoes Recipe

This Crispy Salt and Vinegar Smashed Potatoes recipe transforms humble spuds into an irresistible side dish that’s tangy, crunchy, and utterly addictive. With a perfect balance of vinegary zing and golden-brown crispiness, these potatoes deliver restaurant-quality flavor with minimal effort. The combination of tender insides and crispy exteriors makes them impossible to resist, while the tangy vinegar infusion takes them to a whole new level of deliciousness!

Ingredients You’ll Need

• Baby Yukon Gold Potatoes: These little gems have a naturally buttery flavor and creamy texture that makes them perfect for smashing. Their thin skins crisp up beautifully in the oven.
• Apple Cider Vinegar: The star ingredient that infuses the potatoes with that distinctive tangy flavor we all love in salt and vinegar chips. Some goes into the boiling water, and some gets tossed with the finished potatoes for a double dose of tang.
• Kosher Salt: Essential for seasoning the potatoes throughout the cooking process. The coarser texture of kosher salt works particularly well here.
• Extra Virgin Olive Oil: Helps the potatoes crisp up beautifully in the oven and adds a subtle fruity note.
• Onion Powder: Gives the potatoes a savory depth without overwhelming the vinegar flavor.
• Garlic: Adds aromatic punch and complexity to balance the tangy vinegar.
• White Cheddar Cheese: Melts beautifully and adds a sharp, creamy richness that complements the tanginess perfectly.
• Fresh Herbs: Brighten up the finished dish with color and fresh flavor. Feel free to mix and match based on what you have on hand.
• Chives: These mild oniony herbs add the perfect finishing touch with their subtle bite and vibrant color.
• Greek Yogurt or Sour Cream: Creates a cool, creamy base that contrasts beautifully with the crispy, tangy potatoes.

Variations

Flavor Twists

• Mediterranean Style: Add crumbled feta instead of cheddar, and finish with fresh oregano and a drizzle of olive oil.
• Loaded Potato Style: Top with bacon bits, extra cheese, and a dollop of sour cream.
• Spicy Version: Add cayenne pepper to the seasoning mix and finish with sliced jalapeños.

Ingredient Swaps

• Potato Varieties: Try red potatoes or fingerlings if Yukons aren’t available.
• Vinegar Options: Substitute white vinegar, malt vinegar, or even balsamic for different flavor profiles.
• Dairy-Free: Skip the cheese and serve with a plant-based yogurt alternative.

How to Make Crispy Salt and Vinegar Smashed Potatoes

Step 1: Boil the Potatoes

Preheat your oven to 450°F. In a large pot, combine the potatoes, 3/4 cup apple cider vinegar, and kosher salt. Add enough water to cover the potatoes by about an inch. Bring to a boil, then reduce heat and simmer for about 15 minutes until the potatoes are fork-tender but not falling apart. Drain thoroughly and transfer to a rimmed baking sheet to cool slightly.

Step 2: Smash and Season

Once the potatoes have cooled enough to handle, place another baking sheet on top and press down firmly to smash them. If you don’t have a second sheet, use the bottom of a mug or measuring cup to smash each potato individually. Drizzle with olive oil, sprinkle with onion powder and minced garlic, and season generously with salt and pepper. Gently toss to coat, allowing the potatoes to break up slightly.

Step 3: First Roast

Spread the smashed potatoes in a single layer and roast for 25-30 minutes until they start turning golden brown around the edges. The key here is to be patient – those crispy edges are worth waiting for!

Step 4: Add Cheese and Finish Roasting

Remove the potatoes from the oven and sprinkle with the grated white cheddar. Toss gently, then return to the oven for another 10 minutes until the cheese is melted and the potatoes are deeply golden and crispy.

Step 5: Final Flavoring and Serving

Toss the hot potatoes with the remaining 2 tablespoons of apple cider vinegar and most of the fresh herbs and chives (save some for garnish). Spread Greek yogurt or sour cream on a serving plate, pile the potatoes on top, and finish with a sprinkle of the remaining herbs and a pinch of flaky salt.

How to Serve

These crispy, tangy potatoes are incredibly versatile and pair beautifully with so many main dishes:

Perfect Pairings

• Serve alongside a juicy roast chicken or grilled steak for a memorable dinner.
• Pair with a simple green salad for a lighter meal.
• They make an excellent side for fish dishes, especially something simple like baked salmon.

Serving Suggestions

• For a stunning presentation, serve family-style on a large platter with the yogurt or sour cream base.
• Set up a “potato bar” with extra toppings like bacon bits, sliced scallions, and different cheeses for a fun dinner party option.
• These potatoes are fantastic for brunch alongside eggs and bacon.

Make Ahead and Storage

Prep Ahead

You can boil and smash the potatoes up to a day ahead. Store them covered in the refrigerator, then proceed with the oil, seasonings, and roasting when you’re ready to serve.

Storing Leftovers

Store any leftover potatoes in an airtight container in the refrigerator for up to 3 days. They won’t stay quite as crispy, but they’ll still be delicious.

Reheating

For the best texture when reheating, place the potatoes on a baking sheet and warm them in a 375°F oven for 10-15 minutes. Avoid the microwave if possible, as it will make them soggy.

Freezing

These potatoes don’t freeze well after cooking, as they’ll lose their wonderful texture. If you need to freeze something, it’s better to freeze the potatoes after boiling but before smashing and roasting.

FAQs

Final Thoughts

These Crispy Salt and Vinegar Smashed Potatoes are truly a game-changer in the world of side dishes. They deliver all the satisfaction of salt and vinegar chips in a more substantial, dinner-worthy form. The contrast between the tangy, creamy centers and the shatteringly crisp edges makes them irresistible, while the simple preparation means you can enjoy them even on busy weeknights. Give them a try – I promise they’ll become a regular feature on your dinner table!

Print