Salt and Vinegar Smashed Potatoes
These Salt and Vinegar Smashed Potatoes are hugely addicting…I promise you won’t stop at just one serving! Crispy exterior, fluffy interior, bit tangy and a bit cheesy. Need I say more? Layered over a spread of Greek yogurt for an added touch of creamy vs crunchy and tangy vs savory. Luscious!!
I am probably one of the few Canadians who doesn’t care much for salt & vinegar potato chips and when I saw this recipe, I thought this wasn’t for me. But, the concept of a smashed potato always gets to me, so I read on. I discovered that the vinegar is primarily in the boiling water and just lends a bit of tang to the potatoes. The taste of vinegar is very slight and yet the final product is incredible! I highly suggest you try these, even if, like me, it’s not your first instinct.
Begin by boiling the potatoes. You can do it on the stovetop or in an instant pot. I don’t have an instant pot so I boiled them for about 15 minutes in water that is heavily laced with apple cider vinegar and salt. Drain the potatoes when they are fork tender and transfer to a baking sheet. Let them cool down a bit.
I automatically just used the bottom of a glass to smash each potato to about 1/2-inch thickness but the original recipe suggested that you can do them all at once by placing another sheet pan over all of the potatoes and pressing down firmly to smash them all at one time. I’ll try that next time…sounds like a great time saver!
Toss the potatoes with olive oil and seasonings and then transfer to a hot oven and roast until the potatoes are light golden brown. That will take about 30 minutes.
Remove them from the oven, sprinkle with grated white cheddar cheese, and pop back into the oven for another 10 minutes, until the potatoes are crisp.
Remove from the oven and toss with the remaining apple cider vinegar, herbs and chives.
I like to spoon greek yogurt over a serving plate and top with the potatoes, some more herbs and flaky sea salt. These are so good!
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Salt and Vinegar Smashed Potatoes
Makes: 6 servings
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Ingredients
- 2 pounds baby Yukon gold potatoes
- 3/4 cup + 2 tbsp apple cider vinegar
- 1 tbsp kosher salt plus more to season
- 1/2 cup extra virgin olive oil
- 2 tsp 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 tbsp fresh chopped chives
- 2 cups plain Greek yogurt or sour cream
Instructions
Preheat the oven to 450°F. Place the potatoes, 3/4 cup 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.
Use the bottom of a mug to smash each potato individually. Alternatively, place another rimmed baking sheet on top of the potatoes, then push down firmly to smash potatoes all at one time. 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.
Toss the potatoes with the remaining 2 tablespoons vinegar, herbs, and chives.
Spoon the yogurt onto a serving plate and then add the potatoes. Sprinkle with fresh herbs and flaky salt. Enjoy!
Instant Pot:
Preheat the oven to 450°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.
Finish as directed above from step 2 on.
Recipe by Half Baked Harvest
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