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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:
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.
Watch the How-To Reel
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.
This post was originally published on July 1, 2019
I have made these several times. I love and adore them. I’m going to try another one of your smashed potato recipes next weekend. I just have one question. Surely it’s not 714 cal for one serving of these. Your other smashed potatoes are lower so I was just double checking.
Hey Becky,
Yay! Love to hear this recipe always turns out nicely for you, I appreciate you making it!
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best!
Happy Holidays!
This is one of my favorite side dishes to make! Everyone always raves about it! I am making it for Thanksgiving and wondering if there is any reason why I couldn’t boil the potatoes tonight and then bake them tomorrow?
Thanks so much, Taylor!!
I think that would be just fine for you to do! Have a great Thanksgiving!
These were great! I highly recommend using sour cream in the last step. They have a sour cream and chive with vinegar taste. The vinegar is subtle, but delicious. Crispy excellence!! Thank you, Tieghan!
Hi Lisa,
Amazing! So glad to hear you enjoyed this recipe, I appreciate you giving it a try!
Have a great week!
My entire family raved about this crispy delicious potato recipe! I highly recommend it.
Hi Wendy! Thank you SO much for trying out the recipe! I am so glad you enjoyed these potatoes! xT
Stoopppid good! ( I know this is not the correct spelling) I have never commented before after years of following and loving on all things Half Baked. This recipe needed a comment, yes, I changed a few things based on what I had. However, I have tried many salt and smashed recipes, and none compared to this. I loved how you chose to smash, season, and add cheese. Perfection!!
Hey Dana,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xxT
Can these be done in advance? Maybe frozen after they have been smashed then cook fresh at the time?
Hi Lucy,
So sorry, I have never tested that with this recipe, I’m not sure it would be the best option. Please let me know if I can help in any other way! xx
Excellent! The vinegar flavor is very subtle. For crispy smashed potatoes they need to be cooked twice as long. I baked forty minutes then added cheese and baked five more minutes. They came out delicious! Great recipe. Thanks!
Hey there,
Awesome! So glad to hear that you enjoyed this recipe, thanks so much for making it! xT
Could I use white vinegar?
Hi Jillian,
Sure, that would work for you! Let me know if you give this recipe a try, I hope you love it! xT
Delicious! I used a 12oz mason jar to flatten the potatoes.
Hey Terry,
Awesome!! Thanks a lot for trying this recipe and your comment, so glad to hear it was enjoyed:) xx
I couldn’t stop eating them. I think I did a sloppy job smashing them because they fell apart but they were still good and got good ratings from three others. I’ll try again tomorrow with a more careful smash and a bit longer cooking time. I used greek yogurt and sprinkled some salt before adding the potatoes. It ended up tasting like sour cream and onion rather than salt and vinegar.
Thank you for trying out the recipe! xT
Ah, after falling back on Kenji Lopez, I realized that to obtain the crispier texture I was looking for, I need to use smaller potatoes and boil the potatoes in water with an alkaline pH. This makes sense after watching Josh Weismann’s cook potatoes all kinds of ways video. It didn’t matter if they boiled the potatoes in only butter in terms of flavor. Potatoes don’t care, it’s the pH that matters for the crispiness. A splash of vinegar helps with keeping the potatoes from falling apart after you’ve boiled them.
Thanks for the recipe and the ideas with vinegar. I’ve been inspired to cook more potatoes! I don’t think vinegar is for me since I like a crisp potato. Going to try again today with 1-2 sized pieces, alkaline water, and still used the rest of your recipe for baking and seasoning with the white cheddar, vinegar, etc.
These were a hit. Made exactly as written. This is a keeper for sure! I did not have Greek Yogurt, but used the Sour Cream which was very good. The presentation was beautiful! We had this with a very good smoked brisket, but the potatoes were the centerpiece!
Hi Nancy! I’m so so glad you enjoyed this recipe! Thanks for giving it a try! xT
My hubby made these last night and they were AMAZING!!!! Can’t wait to try more recipes.
Hi Shannon,
Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
This was like crack! I say “was” because my family devoured it entirely 10 minutes after I served it!
Made these last night for dinner. Delicious! My husband loved them. Loved the subtle vinegary taste. I’ll definitely make these again
Hi Kate,
Happy Sunday!! I appreciate you making this recipe and sharing your feedback, thanks so much for making it:)
Made as a side for grilled portobello mushroom steaks with chimichurri and they were a perfect compliment! My partner loved them and I’m glad we have leftovers. I used Gruyère instead of cheddar because I needed to get it out of the fridge. Will make this again – thank you!
Hi Ann,
Love to hear that this recipe was enjoyed, thanks so much for making it and your comment! Have a great Wednesday! xx
Very nice recipe chef 👍👌👏. I made them for lunch with some bass filets on top 😋. Thank you for your effort 🌞😎.
Hi Jasson,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT