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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.
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!
Watch the How-To Video:Â
Crispy Salt and Vinegar Smashed Potatoes
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
- 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
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.
Great recipe. I didn’t have apple cider vinegar on-hand so I substituted red wine vinegar and it did the trick. Additionally, I added chopped carrots as well potatoes..boiled and smashed them as well..it was a nice addition with a touch more veg in the mix.
Hey James,
Awesome!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
I combined your two Roasted Garlic Butter Smashed recipe with the Crispy Salt and Vinegar Smash recipe. As the Salt and Vinegar Smash suggested, I cooked the potatoes with vinegar and water. I drained them and added them to a big bowl. Tossed with the drizzle suggested in the Crispy S&V recipe. Removed each one to a cookie sheet, smashed each with a cup, and cooked as indicated in the Roasted Garlic Butter recipe. Drizzled with the leftover oil, vinegar, and chopped herbs from the Crispy S&V recipe and cooked for 15 min. Loved it!
Such a great idea Kym!! Thanks so much for giving the recipes a try and making them your own:) So glad they were a hit! xT
We love smashed potatoes, and these turned out fairly well. My husband made them, and at first I thought how odd to serve them with sour cream (we didn’t have any yogurt), but in the end I realized the sour cream was necessary to “soften” the vinegar flavor a bit. My husband said they were harder to make than his standard recipe and felt the last two tablespoons of vinegar were too much and that it was strange to sprinkle them with cheese, then immediately toss them (so the cheese was on the pan, where it promptly stuck). In the end, we liked them and would have them again, but they weren’t our favorite smashed potato recipe.
Hey Helen,
Thanks to your husband for giving this recipe a try and sharing your feedback!! I’m glad they were enjoyed, sorry they weren’t a fave! xTieghan
FANTASTIC!! I will be making these for a major family holiday, but they were also great for just a quiet Thursday night at home. I subbed the cheddar for parmesan and I think I’ll keep it. Thanks for another winner, Tieghan!
Hi Autumn,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
I have a secret cynical side and it usually involves keeping all good recipes to myself! But I’ve been tortured enough to share this one on a few occasions. Well, actually every time I’ve made them. Huge hit! Great accompaniment to a steak din din. Thanks for the recipe and for making me a better sharer. ?
Hey Michelle,
Happy Wednesday!? LOL thanks so much for making this recipe, I am so glad it was a tasty one! xxT
These were delicious! I am a huge salt and vinegar fan and was looking to spice up my potato game. Can’t wait to make these the next time we have friends or family for dinner!
Hi Brooke,
Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan
I’ve made these so many times – for dinner, for parties – they never disappoint!! The tastiest potatoes.
Hey Brittni,
Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan
WOW! The potatoes were AMAZING! I ran out of apple cider vinegar but had champagne vinegar so I used that. Everyone raved and we couldn’t stop eating them.
Hi Sheri,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT
Thank you for the fabulous recipe and video ??? question? I will be halving the recipe re the potatoes. Do I still use the same amount of vinegar and water? I own a Heston slow/fast cooker (UK) which I think is similar to an instant pot.
Note: I tried to reduce the serving size on the recipe from 6 t9 3 but it did not work. Also, when you use the toggle to change to metric it does not convert the volume for cups to mls. Just thought I would mention it as you might not realise. I will use a conversion chart to work it out. But wanted your advice on how much liquid to use with half of the amount of potatoes. Bug thanks. I love your blog and cook book. Stay safe…. ?
Hi Nina,
You can just simply cut all of the measurements in half, so you will also want to do that for the vinegar and water. Please let me know if you have any other questions, I hope you love the recipe!! xTieghan
Extremely good. Smashed potatoes are really a good dish in itself, but the salt and vinegar plus the yogurt really brings a delicious twist on this. Will make again soon!
Hey there,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
These were SO good! I only used 2-3 tbsp of olive oil and thought it was plenty. Can’t wait to make these again!!
Hey there! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
Thank you so much for this amazing easy recipe. Made them last week for company. I served them along with chicken, vegetables kabobs. Everyone loved them I made a cucumber yogurt dip to serve along side with them. Tonight will be making them on outside grill since we are camping and serving them with steak.
Hey Carmen,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
Hi Tieghan,
We moved to high altitude, (Silverthorne, CO). How do we adjust for this recipe? We are very challenged by the difference in the way our dishes cook! Thank you!
Hey Theresa,
No need to adjust anything, you can follow the recipe as is:) xTieghan
These were a big hit for us. My boyfriend would prefer to eat mashed potatoes with all of the butter, heavy cream, and salt, but these smashed potatoes with Greek yogurt and dill snuck their way into our weekday lineup, and he loved them. I will make them again- possibly for a dinner party with a “tapas” table.
Hey Sarah,
Awesome!! I am delighted to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Hello Tieghan, I am just so frustrated; would like you to help me and the 95% of the world who are using metric measures?
What on earth is a cup of potatoes? Big cubes, little cubes? Grams sorts that problem.
You could start a revolution and the whole world will then be happier, making use of a system that works. Oh, and instant pot? Found nowhere except the land of the free.
Thanks in advance,
Alfred.
Hey Alfred,
Sorry for any confusion here, but if you simply click the “metric” button below the list of ingredients, all of the measurements will automatically adjust for you. Also, I provide the stove top instructions for this recipe as well, so no need to worry about using an instant pot:) Please let me know if you have any other questions! xTieghan