There’s something undeniably comforting about the sound of potatoes being smashed in the kitchen—it’s a rhythm that signals deliciousness is on the way. Today, I’m excited to share my Crispy Salt and Vinegar Smashed Potatoes, which are not only a feast for the senses but also a game changer for your dinner table. Picture this: golden-brown edges unfolding to reveal tender, vinegary goodness that dances on your palate, topped with melty cheddar and a sprinkle of fresh herbs.
Whether you’re hosting friends or in need of a satisfying dish for yourself after a long day, this recipe is incredibly versatile and sure to impress. Best of all, it elevates humble ingredients into a show-stopping side that transforms any meal. So roll up your sleeves and join me in discovering how easy it is to whip up these crowd-pleasing potatoes—your taste buds will thank you!
Why are Crispy Salt and Vinegar Smashed Potatoes a Must-Try?
Ultimate Flavor Boost: The tangy apple cider vinegar elevates the classic potato taste, creating a deliciously unique twist.
Golden Crunch: Enjoy perfectly crispy edges that contrast beautifully with the soft, tender insides.
Easy Preparation: With just a few simple steps and minimal fuss, you can create a standout side dish that looks gourmet.
Crowd-Pleasing Appeal: Whether at a family dinner or a dinner party, these potatoes are sure to impress your guests.
Versatile Pairing: Perfect alongside grilled meats, roasted vegetables, or even as a snack on their own, these potatoes truly shine in any setting.
Crispy Salt and Vinegar Smashed Potatoes Ingredients
For the Potatoes
• Baby Yukon gold potatoes – The star of this dish, they become wonderfully fluffy inside and crisp outside when smashed and roasted.
• Apple cider vinegar – Use this for a tangy flavor boost that complements the buttery potatoes beautifully.
• Kosher salt – Enhances the natural potato flavors and helps create that crunchy exterior.
For the Roasting Mixture
• Extra virgin olive oil – Provides richness and aids in achieving that glorious crispiness during roasting.
• Onion powder – Adds a subtle depth of flavor without overwhelming the dish.
• Garlic – A hint of fresh garlic elevates the savory elements and complements the potatoes perfectly.
• Freshly cracked black pepper – A sprinkle will balance out the flavors and add a littlekick.
For Toppings
• Grated white cheddar cheese – Melts beautifully over the hot potatoes, adding a creamy, cheesy goodness in every bite.
• Fresh herbs (e.g., parsley, basil, dill) – Add a burst of freshness that brightens the dish.
• Fresh chopped chives – Their mild onion flavor adds a lovely touch and pop of color on top.
For Serving
• Plain Greek yogurt or sour cream – A dollop adds creaminess and balances the tangy flavors from the vinegar, making these Crispy Salt and Vinegar Smashed Potatoes even more delightful!
How to Make Crispy Salt and Vinegar Smashed Potatoes
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Preheat the Oven: Start by preheating your oven to 450°F. While it heats, gather your ingredients and prep the potatoes for an exciting cooking adventure!
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Boil the Potatoes: In a large pot, combine the baby Yukon gold potatoes, 3/4 cup of apple cider vinegar, and kosher salt. Add enough water to cover the potatoes by about 1 inch. Bring this mixture to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are fork-tender.
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Smash the Potatoes: Carefully drain the potatoes and transfer them to a rimmed baking sheet. Allow them to cool slightly. Now, here’s the fun part! Place another baking sheet on top and apply firm pressure to smash each potato, or use a bottom of a mug if you prefer a personal touch.
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Season and Roast: Drizzle the smashed potatoes with extra virgin olive oil, onion powder, minced garlic, and season with salt and freshly cracked black pepper. Toss lightly to combine, ensuring each potato is coated. Roast in the preheated oven for about 25-30 minutes until the edges are light golden brown.
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Add Cheese and Finish Roasting: Once the potatoes are crisp, pull them out of the oven, sprinkle the grated white cheddar cheese on top, and toss gently. Return to the oven for an additional 10 minutes until the cheese is melted and bubbly, and the potatoes are perfectly golden.
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Garnish and Serve: Remove the potatoes from the oven and toss them with the remaining 2 tablespoons of apple cider vinegar, fresh herbs, and chopped chives for a burst of flavor. Spoon out the yogurt on a serving plate, layer the potatoes on top, and sprinkle with fresh herbs and flaky salt.
Optional: Serve with an extra drizzle of olive oil for added richness.
Exact quantities are listed in the recipe card below.
Crispy Salt and Vinegar Smashed Potatoes Variations
Feel free to make this dish your own with these exciting twists and substitutions!
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Herb-Infused: Add fresh rosemary or thyme during the roasting for an aromatic flavor explosion. Nothing beats that herby aroma wafting through your kitchen!
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Cheese Blends: Experiment with different cheeses like Monterey Jack or feta for a unique taste. Each cheese brings its own personality to the dish!
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Spicy Kick: Sprinkle red pepper flakes or add diced jalapeños before roasting to turn up the heat. A touch of spice adds another layer of excitement to each bite.
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Vegan Delight: Substitute Greek yogurt with coconut yogurt or cashew cream for a creamy vegan-friendly alternative. You’ll get all the flavor without the dairy!
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Creamy Spin: Fold in some cream cheese into the Greek yogurt for an even richer, velvety topping. The added creaminess takes indulgence to a new level.
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Smoky Flavor: Incorporate smoked paprika into your seasoning mix for a delightful depth. This will transport your potatoes flavors from ordinary to extraordinary!
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Zesty Citrus: Add lemon zest along with the apple cider vinegar for a refreshing tang that brightens the dish beautifully. Just a little citrus can make a world of difference!
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Sweet Surprise: Toss in some caramelized onions or roasted garlic for a touch of sweetness that contrasts wonderfully with the tangy vinegar and salty cheese. These extras create depth and complexity that you’ll love!
How to Store and Freeze Crispy Salt and Vinegar Smashed Potatoes
Room Temperature: Serve your potatoes fresh for the best flavor, but if needed, keep at room temperature for up to 2 hours. Avoid leaving them out any longer to ensure food safety.
Fridge: Store leftover Crispy Salt and Vinegar Smashed Potatoes in an airtight container for up to 3 days. Reheat in the oven for a few minutes to revive their crispiness.
Freezer: These potatoes can be frozen for up to 2 months. Place in a freezer-safe container, ensuring they’re not stacked too closely to maintain their texture.
Reheating: To reheat, bake in the oven at 400°F until heated through and crispy, around 15-20 minutes, bringing back that delightful crunch!
Make Ahead Options
These Crispy Salt and Vinegar Smashed Potatoes are perfect for busy weeknights! You can prep the potatoes up to 24 hours in advance by boiling them (as per step 2), smashing them (step 3), and then covering them tightly with plastic wrap or a lid in the refrigerator. When it’s time to serve, simply toss the prep-style potatoes with olive oil, onion powder, garlic, salt, and pepper, then roast them in the oven (steps 4 and 5). They’ll come out just as delicious and crispy, saving you precious time while still providing that satisfying crunch and rich flavor. Enjoy your meal prep!
Expert Tips for Crispy Salt and Vinegar Smashed Potatoes
- Potato Choice: Use baby Yukon gold potatoes for the perfect balance of fluffiness and crispiness—other potatoes may not yield the same texture.
- Smash Technique: Ensure even smashing for consistent cooking. Use a baking sheet or the bottom of a mug to maximize surface area for crispy edges.
- Season Generously: Don’t skimp on the kosher salt and seasonings. Adequate seasoning during roasting enhances the flavor of your Crispy Salt and Vinegar Smashed Potatoes remarkably.
- Vinegar Timing: Add the remaining apple cider vinegar after roasting; it brightens the flavors and keeps the potatoes from getting soggy.
- Cheese Melting: For a perfectly gooey cheese layer, return the potatoes to the oven after sprinkling cheese on top—this helps create that irresistible melt.
What to Serve with Crispy Salt and Vinegar Smashed Potatoes?
When it comes to creating the perfect meal moment, these flavorful smashed potatoes can be the star attraction!
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Grilled Chicken: Tender, marinated chicken adds smoky flavor that pairs beautifully with the tanginess of the potatoes.
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Roasted Brussels Sprouts: Their nutty crunch complements the creamy, cheesy potatoes wonderfully, creating a balanced plate.
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Zesty Lemon Garlic Shrimp: The bright citrus notes enhance the savory flavor of the potatoes, making every bite a delight.
A chilled glass of white wine like Sauvignon Blanc will elevate your dinner, too! Don’t forget a decadent chocolate dessert—perhaps a warm brownie—to finish off the meal on a sweet note.
Crispy Salt and Vinegar Smashed Potatoes Recipe FAQs
How do I choose the best potatoes for this recipe?
Absolutely! For the best results, I recommend using baby Yukon gold potatoes. Their thin skin and creamy texture become wonderfully fluffy on the inside while achieving that crispy exterior you crave. Look for potatoes that are firm without any dark spots or blemishes.
How long can I store leftover smashed potatoes?
Very! You can store leftover Crispy Salt and Vinegar Smashed Potatoes in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, just pop them in the oven at around 400°F for about 10-15 minutes to bring back their crispy texture.
Can I freeze these potatoes, and how should I do it?
Of course! To freeze, allow the smashed potatoes to cool completely. Place them in a single layer on a baking sheet and freeze for about 1-2 hours until firm. Then, transfer them to a freezer-safe container or zip-top bag, storing them for up to 2 months. This method prevents them from sticking together, keeping them ready to reheat when you desire!
What should I do if my potatoes aren’t getting crispy?
If your potatoes aren’t reaching that desired crispiness, it could be due to excess moisture. Make sure they’re completely drained after boiling, and don’t crowd the baking sheet when roasting. The potatoes need enough space to breathe. If they’re too close together, they’ll steam instead of roast!
Are there any allergy considerations I should keep in mind?
Absolutely! This recipe includes dairy (cheese and yogurt), so if you have lactose intolerance or a dairy allergy, you might want to substitute with dairy-free cheese and use a plant-based yogurt alternative. Always check labels if you’re hosting guests with specific dietary restrictions.
Can I make this recipe vegan?
Definitely! To make a vegan version of Crispy Salt and Vinegar Smashed Potatoes, simply skip the cheese and use a non-dairy yogurt for serving. You can also jazz it up with nutritional yeast for added richness without the dairy!
Crispy Salt and Vinegar Smashed Potatoes You’ll Crave Daily
Ingredients
Equipment
Method
- Preheat your oven to 450°F. While it heats, gather your ingredients and prep the potatoes.
- In a large pot, combine the baby Yukon gold potatoes, 3/4 cup of apple cider vinegar, and kosher salt. Add enough water to cover the potatoes by about 1 inch. Bring to a boil and then simmer for about 15 minutes until fork-tender.
- Drain the potatoes and transfer them to a rimmed baking sheet. Allow them to cool slightly. Smash each potato using another baking sheet or bottom of a mug.
- Drizzle with extra virgin olive oil, onion powder, minced garlic, salt, and freshly cracked black pepper. Toss to combine and roast for about 25-30 minutes until edges are light golden brown.
- Once crisp, pull from the oven, sprinkle with grated white cheddar cheese, and return to the oven for an additional 10 minutes until melted and bubbly.
- Toss with remaining 2 tablespoons of apple cider vinegar, fresh herbs, and chopped chives. Serve with a dollop of yogurt.