Crispy Salt and Vinegar Smashed Potatoes Recipe

These Crispy Salt and Vinegar Smashed Potatoes are a delightful twist on classic roasted potatoes. They’re boiled in a salt and vinegar solution, smashed, and then roasted to crispy perfection, offering a tangy and savory flavor profile.

Ingredients

• Baby Yukon Gold Potatoes: Provide a creamy texture and hold their shape well.
• Apple Cider Vinegar: Adds tanginess.
• Kosher Salt: Enhances the flavors.
• Extra Virgin Olive Oil: Adds richness and helps crisp the potatoes.
• Onion Powder: Adds a savory flavor.
• Garlic (Minced or Grated): Adds pungent flavor.
• Freshly Cracked Black Pepper: Adds a hint of spice.
• Grated White Cheddar Cheese: Adds a melty and sharp flavor.
• Fresh Herbs (Parsley, Basil, Dill): Adds fresh herb flavors.
• Fresh Chopped Chives: Adds a mild onion flavor.
• Plain Greek Yogurt or Sour Cream: Provides a creamy and tangy base.

How to Make Crispy Salt and Vinegar Smashed Potatoes

Step 1: Boil the Potatoes

Preheat the oven to 450°F (230°C). Place potatoes, 3/4 cup vinegar, and salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes, until fork-tender. Drain and cool slightly.

Step 2: Smash and Season

Place another rimmed baking sheet on top of the potatoes and push down firmly to smash. Alternatively, use the bottom of a mug to smash each potato individually. Toss potatoes with olive oil, onion powder, garlic, salt, and pepper, lightly breaking them as you toss.

Step 3: Roast

Transfer to the oven and roast for 25-30 minutes, until light golden brown. Remove, sprinkle with cheese, toss, and return to the oven for another 10 minutes, until crisp and golden brown.

Step 4: Add Vinegar and Herbs

Toss the potatoes with the remaining 2 tablespoons vinegar, herbs, and chives.

Step 5: Serve

Spoon yogurt onto a serving plate and add the potatoes. Sprinkle with fresh herbs and flaky salt.

Instant Pot Method

1. Cook Potatoes: Combine potatoes, 3/4 cup vinegar, 1/2 cup water, and salt in the Instant Pot. Cover and cook on high pressure/manual for 6 minutes. Release steam (natural or quick). Drain and cool slightly.
2. Finish: Follow steps 2-4 above.

How to Serve

• Side Dish: Serve as a side dish with roasted chicken, steak, or fish.
• Appetizer: Serve as an appetizer with a dipping sauce.
• With a Salad: Serve alongside a fresh green salad.

Make Ahead and Storage

Storing Leftovers

Store leftover smashed potatoes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) or in an air fryer until crispy and warmed through.

Freezing

Freezing is not recommended as it will affect the texture of the potatoes.

FAQs

1. Can I use a different type of potato?

• Yes, you can use other types of potatoes, but Yukon Golds are recommended for their texture.

2. Can I use a different type of vinegar?

• Yes, you can use white wine vinegar or malt vinegar instead of apple cider vinegar.

3. Can I use a different type of cheese?

• Yes, you can use other cheeses like cheddar, Parmesan, or feta.

4. Can I add other seasonings?

• Yes, you can add other seasonings like garlic powder, onion powder, or paprika.

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