Crispy Salt and Vinegar Smashed Potatoes.
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.
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 after cooking in the instant pot)
(smashing the potatoes down)
(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.
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.
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!
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!
Crispy Salt and Vinegar Smashed Potatoes
Baby Yukon gold potatoes, vinegar, cheese, fresh herbs, plenty of flaky sea salt and black pepper. Serve over a bed of tangy Greek yogurt for the perfect crunchy, to creamy balance. Simple and beyond good.
- 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
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!
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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