Can I make these potatoes without the cheese?

Absolutely! The cheese adds a nice flavor and extra crispy edges, but these potatoes are still delicious without it. Just roast them for the full time (about 35-40 minutes total) without the cheese step.

Why didn't my potatoes get crispy enough?

The most common culprits are overcrowding the baking sheet or not letting the potatoes dry thoroughly after boiling. Make sure to give each potato plenty of space and pat them dry if needed before adding oil and seasonings.

Can I use different types of potatoes?

Yes, though baby Yukon Golds are ideal for their buttery flavor and texture. Red potatoes work well too. Russets can work but may not hold together as well when smashed because of their starchier texture.

Is there a way to make these in an air fryer?

Yes! After boiling and smashing, air fry at 400°F for about 10-12 minutes, then add cheese and cook for another 2-3 minutes until melted and golden. You may need to work in batches depending on your air fryer size.

Crispy Salt and Vinegar Smashed Potatoes Recipe

Description

Crispy and flavorful smashed potatoes seasoned with salt, vinegar, fresh herbs, and a touch of cheesy goodness—perfect as a side dish or a snack!

Ingredients

Units Scale

Potatoes

- - 2 lb baby Yukon gold potatoes
  - 3/4 cup apple cider vinegar
  - 1 tbsp kosher salt, plus more to season

Seasoning

- - 1/2 cup extra virgin olive oil
  - 2 tsp onion powder
  - 1 1/2 clove garlic, minced or grated
  - Freshly cracked black pepper

Toppings

- - 3/4 cup grated white cheddar cheese
  - 1/4 cup fresh herbs, such as parsley, basil, or dill, torn
  - 2 tbsp fresh chopped chives

For Serving

- 2 cups plain Greek yogurt or sour cream

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Instructions

Prepare the Potatoes: Preheat the oven to 450°F. Place the potatoes, ¾ cup vinegar, and the salt in a large pot. Add water to cover them by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer for 15 minutes until the potatoes are fork-tender. Drain the potatoes and transfer them to a rimmed baking sheet, allowing them to cool slightly.
Smash and Season: Place another rimmed baking sheet on top of the potatoes, then push down firmly to smash them. Alternatively, use the bottom of a mug to smash each potato individually. Toss the potatoes with olive oil, onion powder, garlic, and season with salt and freshly cracked black pepper while lightly breaking them as you mix. Transfer the potatoes to the oven and roast until they are light golden brown, about 25-30 minutes.
Add Cheese and Roast: Remove the potatoes from the oven, sprinkle on the grated cheese, toss gently, and return them to the oven for another 10 minutes until they are crisp, golden brown, and the cheese has melted.
Finish and Garnish: Toss the potatoes with the remaining 2 tablespoons vinegar, fresh herbs, and chives. Spoon the Greek yogurt or sour cream onto a serving plate and pile the potatoes on top. Garnish with more fresh herbs and flaky salt. Enjoy warm!
Instant Pot Option: Combine potatoes, ¾ cup vinegar, ½ cup water, and salt in your Instant Pot. Cover and cook on high pressure/manual for 6 minutes. Perform a quick or natural release of steam. Once done, drain potatoes and follow steps 2 to 4 as per the stove-top method above.

Notes

You can substitute white cheddar cheese with any other sharp cheese variety for a different flavor.
For additional crispiness, make sure your potatoes are well-oiled before roasting.
Adjust the amount of vinegar for a more balanced or tangier flavor profile to fit your taste preferences.
If you don’t have fresh herbs, dried herbs can be used as an alternative.

Nutrition

Serving Size: 1 serving
Calories: 265
Sugar: 3 g
Sodium: 740 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 20 mg