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The most perfect extra Crispy Salt and Vinegar Smashed Potatoes. Made simply with baby Yukon gold potatoes, vinegar, cheese, fresh herbs, plenty of flaky sea salt and black pepper. Each bite is perfect and so delicious. The secret? Cooking the potatoes in the instant pot first, smashing them, and then oven roasting them at high heat. Serve these crispy smashed potatoes over a bed of tangy Greek yogurt or sour cream for the perfect crunchy, to creamy balance. Simple and beyond good.

overhead photo of Crispy Salt and Vinegar Smashed Potatoes on serve platter

Is there really anything more perfect than a salty and perfectly crisp potato? I mean, I know it’s a crazy simple concept, but man, salty, crispy potatoes are one of those foods that are always crave-worthy. Sure, potatoes can be a delicious addition to salads, they’re fun to use on a galette, and delicious when baked into rolls. But nothing beats a simple, crispy smashed potato.

Do you know what I mean?

No summer cookout is complete without a really dang good potato side dish. With the 4th of July being on Thursday, now is the time to share these salt and vinegar smashed potatoes. Warning, they’re addicting. Honest truth? I’d probably fill up on these potatoes and all the summer fruit before even looking at anything else on the table.

Salt + carbs + fruit. My favorites.

potatoes on baking sheet after cooking in the instant pot

(potatoes after cooking in the instant pot)

potatoes on baking sheet being smashed

(smashing the potatoes down)

potatoes smashed on baking sheet before roasting

(smashed potatoes before roasting)

Here’s the deal. Since I like to keep recipes as simple as possible for us all, I figured out the “no fuss” way to make smashed potatoes, and I’m sharing my secret.

First up, pre-cook the potatoes in the instant pot. Yes, the instant pot to the rescue. Instead of boiling the potatoes for 20-30 minutes, I prefer to cook the potatoes in the instant pot for, wait for it – 6 minutes. That’s all it takes to get a fork-tender potato that’s all ready to be smashed down.

Second, cook the potatoes in vinegar. Now, this might seem odd, but if you love salt and vinegar potatoes, you’ll love this. And even if you don’t love salt and vinegar chips, you’ll still love these potatoes. Cooking the potatoes in vinegar seasons them from the very start. It adds a bit of acid…so you have salt + fat (olive oil) + acid (vinegar) + heat. If you ever watch the Netflix series, SALT FAT ACID HEAT then you know what I’m talking about.

If don’t watch, and have no idea, no worries, just trust me…

So, cook the potatoes in vinegar in the instant pot for 6 minutes. Now drain the potatoes and get them really dry.

Note: I’ve also included stove-top cooking directions for those of you who don’t own an instant pot.

overhead photo of Crispy Salt and Vinegar Smashed Potatoes on baking sheet after roasting

Third, put the potatoes on a sheet pan. Now place another sheet pan on top of the potatoes, and SMASH. Use some force, let your anger out, and really push down. Using a single sheet pan to smash all the potatoes at once saves a lot of tedious work and time. This isn’t a new trick by any means, and it’s certainly not one I created, but it’s a genius trick.

Fourth, toss those smashed up potatoes with olive oil, a touch of onion powder, garlic, salt, and pepper. Then roast until the potatoes are golden and looking DELICIOUS.

Just before the potatoes are fully done cooking, add some cheddar cheese. Then throw the potatoes back into the oven to get them extra crispy.

overhead close up photo of Crispy Salt and Vinegar Smashed Potatoes on platter

To serve, I love spooning plain Greek yogurt onto a serving plate and then arranging the potatoes over the yogurt. I love that savory meets tangy flavor, and crunchy meets creamy texture.

Again, addicting. Like potato chip style addicting.

To make things pretty… You can finish with fresh herbs, or you can just go with flaky sea salt (Maldon is my favorite). Either or both are GREAT.

And that’s about it. You now have all the tools and knowledge you need to make the perfect crispy smashed potato. SO can we please add these to our 4th of July menus… and then every other summer cookout that’s to follow? Once you make these potatoes, there will be no turning back.

Potato side dish go-to!

overhead close up photo of Crispy Salt and Vinegar Smashed Potatoes with portion of potatoes removed

If you make these crispy salt and vinegar smashed potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How-To Video: 

Crispy Salt and Vinegar Smashed Potatoes

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 714 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.




  • 1. Preheat the oven to 450 degree F. Place the potatoes, 3/4 vinegar, and the salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.
    2. Place another rimmed baking sheet on top of the potatoes, then push down firmly to smash potatoes (see above photo). Alternately, use the bottom of a mug to smash each one individually. Toss the potatoes with olive oil, onion powder, garlic, and season with salt and pepper, lightly breaking the potatoes as you toss. Transfer to the oven and roast the potatoes until light golden brown, 25-30 minutes. Remove from the oven, sprinkle on the cheese, toss, and return to the oven for another 10 minutes, until the potatoes are crisp and golden brown.
    3. Toss the potatoes with the remaining 2 tablespoons vinegar, herbs, and chives.
    4. Spoon the yogurt onto a serving plate and then add the potatoes. Sprinkle with fresh herbs and flaky salt. Enjoy!

Instant Pot

  • 1. Preheat the oven to 450 degree F. In the bowl of your instant pot, combine the potatoes, 3/4 cup vinegar, 1/2 cup water, and the salt. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.
    2. Finish as directed above from step 2 on.
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    1. Hi Jillian,
      Sure, that would work for you! Let me know if you give this recipe a try, I hope you love it! xT

    1. Hey Terry,
      Awesome!! Thanks a lot for trying this recipe and your comment, so glad to hear it was enjoyed:) xx

  1. I couldn’t stop eating them. I think I did a sloppy job smashing them because they fell apart but they were still good and got good ratings from three others. I’ll try again tomorrow with a more careful smash and a bit longer cooking time. I used greek yogurt and sprinkled some salt before adding the potatoes. It ended up tasting like sour cream and onion rather than salt and vinegar.

    1. 5 stars
      Ah, after falling back on Kenji Lopez, I realized that to obtain the crispier texture I was looking for, I need to use smaller potatoes and boil the potatoes in water with an alkaline pH. This makes sense after watching Josh Weismann’s cook potatoes all kinds of ways video. It didn’t matter if they boiled the potatoes in only butter in terms of flavor. Potatoes don’t care, it’s the pH that matters for the crispiness. A splash of vinegar helps with keeping the potatoes from falling apart after you’ve boiled them.

      Thanks for the recipe and the ideas with vinegar. I’ve been inspired to cook more potatoes! I don’t think vinegar is for me since I like a crisp potato. Going to try again today with 1-2 sized pieces, alkaline water, and still used the rest of your recipe for baking and seasoning with the white cheddar, vinegar, etc.

  2. 5 stars
    These were a hit. Made exactly as written. This is a keeper for sure! I did not have Greek Yogurt, but used the Sour Cream which was very good. The presentation was beautiful! We had this with a very good smoked brisket, but the potatoes were the centerpiece!

    1. Hi Shannon,
      Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT

  3. Made these last night for dinner. Delicious! My husband loved them. Loved the subtle vinegary taste. I’ll definitely make these again

    1. Hi Kate,
      Happy Sunday!! I appreciate you making this recipe and sharing your feedback, thanks so much for making it:)

  4. 5 stars
    Made as a side for grilled portobello mushroom steaks with chimichurri and they were a perfect compliment! My partner loved them and I’m glad we have leftovers. I used Gruyère instead of cheddar because I needed to get it out of the fridge. Will make this again – thank you!

    1. Hi Ann,
      Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx

  5. 5 stars
    Very nice recipe chef 👍👌👏. I made them for lunch with some bass filets on top 😋. Thank you for your effort 🌞😎.

    1. Hi Jasson,
      Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT