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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

Author: Tieghan Gerard
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.

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Ingredients

US Customary - Metric

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. Hi Veronika, the stove-top directions are listed right above the instant pot directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  2. 5 stars
    My husband took one bite and said that these should be on the menu at every restaurant. We love them! I’m adding smoked sausage and serving it all with arugula for dinner tonight.

    Reply

  3. 5 stars
    Hey Tieghan. I made these for my family last night. I had a hankering for fish and chips and decided to make these instead of the fries. I had to make them with malt vinegar of course. They were delicious! Thanks so much for the recipe.

    Reply

  4. 5 stars
    Made these tonight. Had always considered potatoes to be a boring side dish, but I do love salt & vinegar chips, so I thought this would be worth a try. Did not disappoint!! Great flavor, and fun to make… who doesn’t enjoy smashing things? Will definitely make this one again.

    Reply

  5. 5 stars
    These were amazing!! I will definitely be keeping this in the roster! Super easy to make too. I had them with over easy eggs and sautéed spinach. YuM!

    Reply

  6. 5 stars
    These are great! Amazing how these pick up the vinegar and salt AND are so crispy. Thumbs up from everyone around the table.

    Reply

  7. WE have had these three times and can’t wait for the next batch….My husband says he could make a meal of just these! Good job!!! Great recipe.

    Reply

    1. Hi Kris! Yes, in the summer I am sure it gets pretty hot! Is there anything else that you have questions or concerns about? xTieghan

      Reply

  10. 5 stars
    ERMAGHERD! These are SOOOOO good and addicting. I’m making these again for sure. Thank you for the stove top AND instapot instructions! Super helpful!

    Reply

  11. 5 stars
    These are absolutely AMAZING!! my guests loved them and they are very easy to make. I skipped the cheese for a dairy-free person and i don’t think anyone missed it. I got a weird satisfaction from smashing to potatoes so perfectly (used your mug suggestion)!!

    Reply

  12. 5 stars
    Oh my gosh, I made these last night and I still haven’t stopped talking about them. I’ve already shared the recipe 3 times. SO tasty. I didn’t have any extra herbs to put on them, however, they didn’t even feel like they were missing anything! I did garnish with green onions and the Greek yogurt. Absolutely DELICIOUS. Thanks for another great recipe!

    Reply

  13. 5 stars
    Absolutely delicious! Made this to go with the Peach Caprese salad last night, used herbs from our garden and it was a huge hit with my family. Will definitely keep this in the rotation. Thank you, Tieghan! I love your recipes and never get tired of trying new ones. Cheers!

    Reply

  14. 5 stars
    This is the best potato recipe I have ever tried HAND’S DOWN!! So crispy but soft, and the vinegar makes them taste amazing!

    Reply

  15. These were delicious. I drank too much wine and stole some cold ones out of the fridge later and they were still delicious. I halved the oil and it seemed fine but don’t let me stop you from all the oil mmm

    Reply