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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.

Ingredients

Instructions

Stove-Top

  • 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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horizontal photo of Crispy Salt and Vinegar Smashed Potatoes

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Comments

  1. Hello! I had fun cruising around your website/blog. Your recipe for Crispy Salt & Vinegar Smashed Potatoes caught my eye. I LOVE salt & vinegar potato chips, so it was a natural that I’d love your potatoes. I hadn’t unpacked my instant pot yet, so used your stove method to bake the potatoes. Not liking Greek yogurt, I used sour cream. We have an herb garden back behind the condo, so I was able to get lots of cilantro for garnish. Thanks for sharing your recipe. They were YUMMY!!

  2. I am so excited to try these! We just got back from Quebec, and a place that we visited made poutine with smashed potatoes. Guess what I’m going to do with these smashed potatoes? Yum!

  3. Can’t wait to make these! Love that you referenced Salt Fat Acid Heat, great show! Is it okay to use regular sized Yukon potatoes? If so, how should I soften them for smashing? Should I bake them in the oven first or should I cut them into smaller pieces and simmer them still. Thank you!

    1. Hi there! I am sure regular Yukon potatoes will be fine. I would cut them into smaller pieces, boil, then smash! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. 5 stars
    WOW! These potatoes are fabulous! Everyone at the table debated which potatoes were their favorite, the Crispy Salt & Vinegar or the Crispy Oregano Smashed Potatoes with Feta and Lemon. A difficult choice! The Crispy Salt and Vinegar Potatoes are special with the added creaminess of sour cream! Truly delicious! Everyone loved this!

  5. Made for our Fourth of July party tonite and they were EXCEPTIONAL. Used fresh basil and chives and I think next time I’ll add scallions! Thanks for another amazing recipe!!

  6. Wow, these look and sound so good! Love the smashing technique. Can’t wait to try for my fam, pinned!

  7. Can the steps before roasting be done ahead of time? I like to do as much prep as possible before guests come over. I’m wondering what you think about breaking up the steps so that I do the finishing steps in the evening after doing the first cook in the morning and refrigerating in between.

    1. HI there! Yes, you can steam the potatoes, chill and then roast just before serving OR you can roast potatoes and then warm the potatoes before serving. Either is an equally great option. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  8. Hi! Quick question. Would you recommend these hot from the oven or do you think they’d also do well as a BBQ potluck dish, likely out at room temp for a while?

    1. Hey Lauren! These are delicious hot or cold, either is great! And yes, they are great for a BBQ, but keep the yogurt in the fridge until 30 minutes before serving. Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan

    1. Hey Blair! I don’t use the steamer basket, just add the potatoes right tot he instant pot. Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan

  9. I sure would never have thought about putting vinegar on potatoes.I am not fond of the taste of vinegar but I bet my husband would like this. They look very tasty.

    Hope you have a very restful vacation.

    1. Thank you so much Charlotte! Have you tried vinegar with ketchup on potatoes? It is also super good! xTieghan

  10. Simple but pure genius! <3 Salt and Vinegar chips are my absolute favorite, and my only regret is that I didn't think of this first…but I'm glad you did! On my must do list this week! 😀

    Oh, enjoy your vacation to Costa Rica!