Salt and vinegar chips are my favorite, so why not turn them into a worthy side dish? Enter extra crispy, creamy, salt and vinegar smashed potatoes with herby yogurt sauce.
Salt and vinegar smashed potatoes are my current go-to side dish.
This recipe has been sitting on the back-burner for a while now, but I found these gems at my local farmers market and thought this would be a good way to use them.
You'll love this recipe because it's
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Start by boiling the potatoes
We're basically pickling these baby potatoes in a mixture of malt vinegar, water, and salt.
It's pretty straight-forward. Add the potatoes, vinegar, water, and salt to a boil, then simmer over medium heat until the potatoes can be easily pierced with a fork. This will take about 15 - 20 minutes, depending on the size of your spuds.
Once the potatoes are fork-tender, let them cool in the liquid for a few minutes, then transfer to a baking sheet.
Salt and vinegar smashed potatoes
Now it's time to smash them. Anything with a flat surface will work here. I usually use a small pot or a large, flat, wooden spatula. With some force, crush each potato until they're flattened.
Afterward, drizzle the potatoes with two tablespoons of olive oil, one teaspoon of paprika, and a large helping of freshly cracked black pepper.
Coat the potatoes in the olive oil, seasoning mixture while gently breaking up any potatoes that did not smash well. The more surface area, and ridges, the crispier the potatoes will be.
Bake the potaotes
Preheat the oven to 450 degrees Fahrenheit. We want the oven HOT! Bake the salt and vinegar smashed potatoes for about 20 - 30 minutes. The potatoes will be golden on the outside and tender on the inside.
Once the potatoes are fully cooked, situate the baking sheet underneath the broiler. Turn the broiler on high and char the outside of the potatoes, about five minutes. Afterward, garnish with fresh herbs, sliced scallions, and herby yogurt.
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Salt and vinegar smashed potatoes
Salt and vinegar chips in creamy, crispy smashed potato form. Served with a side of herby yogurt sauce.
- 1 lbs baby (fingerling) potatoes
- 1 cup malt vinegar, plus more to taste
- 3 - 3 .5 cups water, plus more if needed
- 1/2 tablespoon fine sea salt, plus more to taste.
- 1 teaspoon smoked paprika, optional
- Freshly cracked black pepper, optional (to taste)
- 2 tablespoons olive oil
OPTIONAL: herby yogurt sauce
- 1 cup full-fat plain yogurt
- 1/2 cup fresh cilantro
- 1/2 cup flat leaf parsley
- 2 tablespoons fresh mint
- 2 - 3 cloves garlic
- In a large pot, add potatoes, malt vinegar, salt, and water. The liquid should cover the potatoes, so add more water if needed.
- Bring the potatoes up to a boil, then lower the heat to a gentle simmer. Let the potatoes continue cooking for 15 - 20 minutes, or until the potatoes can be easily pierced with a fork.
- When the potatoes are fork-tender, allow them to cool in the liquid for a few minutes before removing them.
- Preheat the oven to 450 degrees Fahrenheit.
- Arrange the potatoes onto a baking sheet. Using the bottom of a small pot or large flat spatula (anything with a flat surface will work), crush the potatoes.
- Coat the potatoes with olive oil, and seasonings (if using). Gently toss the potatoes, breaking up any large pieces that did not open.
- Bake in the oven to finish cooking the potatoes, and crisp up the skins-- about 20 - 25 minutes.
- Once the potatoes are soft, and the outside is golden, set the potatoes under the broiler for 5 minutes, or until the skins start to blister and char.
- Finish with more sea salt and a handful of fresh herbs.
herby yogurt sauce
Add all ingredients to a food processor, pulse until combined.
When boiling the potatoes, the liquid should completely cover the potatoes and allow for some evaporation.
Sprinkle a dash or two of malt vinegar after the potatoes have finished cooking for more vinegar flavor to suit your taste buds.
Omit smoked paprika and pepper for classic salt and vinegar potatoes.
If you're feeling fancy, add some cheese before broiling for extra deliciousness. My favorite is smoked gouda.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 876mgCarbohydrates: 65gFiber: 1gSugar: 63gProtein: 9g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.
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