Crispy Salt and Vinegar Smashed Potatoes.
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:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crispy Salt and Vinegar Smashed Potatoes
Baby Yukon gold potatoes, vinegar, cheese, fresh herbs, plenty of flaky sea salt and black pepper. Serve over a bed of tangy Greek yogurt for the perfect crunchy, to creamy balance. Simple and beyond good.
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
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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.
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Simple but pure genius! <3 Salt and Vinegar chips are my absolute favorite, and my only regret is that I didn't think of this first…but I'm glad you did! On my must do list this week! 😀
Oh, enjoy your vacation to Costa Rica!
I hope you love this Aline!! Thank you so much! xTieghan
I love anything potatoes!!!
SO GOOD! I hope you try these! xTieghan
So good!!! Trying this super soon!
Thank you Sheenam! xTieghan
I sure would never have thought about putting vinegar on potatoes.I am not fond of the taste of vinegar but I bet my husband would like this. They look very tasty.
Hope you have a very restful vacation.
Thank you so much Charlotte! Have you tried vinegar with ketchup on potatoes? It is also super good! xTieghan
I am sold. Added to my Thursday menu. CAN’T WAIT *insert heart eye emoji*
I hope you LOVE this! Thank you Sydney! xTieghan
Did you use the steamer basket in the instant pot or just have the potatoes in the liquid?
Hey Blair! I don’t use the steamer basket, just add the potatoes right tot he instant pot. Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan
Hi! Quick question. Would you recommend these hot from the oven or do you think they’d also do well as a BBQ potluck dish, likely out at room temp for a while?
Hey Lauren! These are delicious hot or cold, either is great! And yes, they are great for a BBQ, but keep the yogurt in the fridge until 30 minutes before serving. Please let me know if you have any other questions. I hope you love this recipe and happy 4th of July! Thank you! xTieghan
Omg these look insanely delicious and super simple!! Winning!!! Thanks!!
Thank you so much Lindsay! xTieghan
Can the steps before roasting be done ahead of time? I like to do as much prep as possible before guests come over. I’m wondering what you think about breaking up the steps so that I do the finishing steps in the evening after doing the first cook in the morning and refrigerating in between.
HI there! Yes, you can steam the potatoes, chill and then roast just before serving OR you can roast potatoes and then warm the potatoes before serving. Either is an equally great option. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wow, these look and sound so good! Love the smashing technique. Can’t wait to try for my fam, pinned!
Thank you Jess! xTieghan
Made for our Fourth of July party tonite and they were EXCEPTIONAL. Used fresh basil and chives and I think next time I’ll add scallions! Thanks for another amazing recipe!!
Thank you so much Ashley! So glad you loved this! xTieghan
WOW! These potatoes are fabulous! Everyone at the table debated which potatoes were their favorite, the Crispy Salt & Vinegar or the Crispy Oregano Smashed Potatoes with Feta and Lemon. A difficult choice! The Crispy Salt and Vinegar Potatoes are special with the added creaminess of sour cream! Truly delicious! Everyone loved this!
That is so amazing!! Thank you for trying this Catherine! xTieghan
Can’t wait to make these! Love that you referenced Salt Fat Acid Heat, great show! Is it okay to use regular sized Yukon potatoes? If so, how should I soften them for smashing? Should I bake them in the oven first or should I cut them into smaller pieces and simmer them still. Thank you!
Hi there! I am sure regular Yukon potatoes will be fine. I would cut them into smaller pieces, boil, then smash! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am so excited to try these! We just got back from Quebec, and a place that we visited made poutine with smashed potatoes. Guess what I’m going to do with these smashed potatoes? Yum!
YUM! That sounds delicious! I hope you love this recipe! Thank you! xTieghan
Hello! I had fun cruising around your website/blog. Your recipe for Crispy Salt & Vinegar Smashed Potatoes caught my eye. I LOVE salt & vinegar potato chips, so it was a natural that I’d love your potatoes. I hadn’t unpacked my instant pot yet, so used your stove method to bake the potatoes. Not liking Greek yogurt, I used sour cream. We have an herb garden back behind the condo, so I was able to get lots of cilantro for garnish. Thanks for sharing your recipe. They were YUMMY!!
That is so amazing to hear! Thank you for trying this recipe, Nancy! xTieghan
These were delicious. I drank too much wine and stole some cold ones out of the fridge later and they were still delicious. I halved the oil and it seemed fine but don’t let me stop you from all the oil mmm
Haha that is amazing! So glad you still loved these potatoes, Natalie!! xTieghan
This is the best potato recipe I have ever tried HAND’S DOWN!! So crispy but soft, and the vinegar makes them taste amazing!
Thank you Rachel! xTieghan
Absolutely delicious! Made this to go with the Peach Caprese salad last night, used herbs from our garden and it was a huge hit with my family. Will definitely keep this in the rotation. Thank you, Tieghan! I love your recipes and never get tired of trying new ones. Cheers!
Thank you so much Jane! So glad you loved these potatoes! xTieghan
Oh my gosh, I made these last night and I still haven’t stopped talking about them. I’ve already shared the recipe 3 times. SO tasty. I didn’t have any extra herbs to put on them, however, they didn’t even feel like they were missing anything! I did garnish with green onions and the Greek yogurt. Absolutely DELICIOUS. Thanks for another great recipe!
So glad you loved these Brittany! Thank you so much! xTieghan
These are absolutely AMAZING!! my guests loved them and they are very easy to make. I skipped the cheese for a dairy-free person and i don’t think anyone missed it. I got a weird satisfaction from smashing to potatoes so perfectly (used your mug suggestion)!!
Thank you so much Ginny! So glad you loved these! xTieghan
ERMAGHERD! These are SOOOOO good and addicting. I’m making these again for sure. Thank you for the stove top AND instapot instructions! Super helpful!
Thank you so much Becca! So glad you loved these potatoes! xTieghan
This recipe will be part of the regular rotation. Great work!
Thank you so much Anjali! xTieghan
Recipe is okay but having the oven on at 450 for almost an hour is just madness.
Hi Kris! Yes, in the summer I am sure it gets pretty hot! Is there anything else that you have questions or concerns about? xTieghan
WE have had these three times and can’t wait for the next batch….My husband says he could make a meal of just these! Good job!!! Great recipe.
Thank you so much Bobbi! xTieghan
These are great! Amazing how these pick up the vinegar and salt AND are so crispy. Thumbs up from everyone around the table.
Thank you Emily! xTieghan
These were amazing!! I will definitely be keeping this in the roster! Super easy to make too. I had them with over easy eggs and sautéed spinach. YuM!
Thank you Layla! So glad you enjoyed this! xTieghan
Made these tonight. Had always considered potatoes to be a boring side dish, but I do love salt & vinegar chips, so I thought this would be worth a try. Did not disappoint!! Great flavor, and fun to make… who doesn’t enjoy smashing things? Will definitely make this one again.
RIGHT?! So glad you loved these potatoes Michelle! Thank you! xTieghan
Hey Tieghan. I made these for my family last night. I had a hankering for fish and chips and decided to make these instead of the fries. I had to make them with malt vinegar of course. They were delicious! Thanks so much for the recipe.
Hi Maria! I am so glad these turned out amazing for you! Thank you so much! xTieghan
My husband took one bite and said that these should be on the menu at every restaurant. We love them! I’m adding smoked sausage and serving it all with arugula for dinner tonight.
That is so amazing! Thank you Katie! xTieghan
What can I do if I don’t have an instapot? ?
Hi Veronika, the stove-top directions are listed right above the instant pot directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Question! If you were serving with pan seared salmon what do you think about yogurt vs sour cream? Also what about cilantro as the herb? So excited to make this.
Hi! I would just drizzle the yogurt over the potatoes. Cilantro will be a great addition! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These are the best potatoes I ever made! The instant pot directions were so easy. My family went back for seconds!
Wow! That is so amazing to hear! Thank you so much Dawn! xTieghan
What is your favorite coarse salt to use? i love literally everything you make 🙂
Hi Michelle! I will link below the brand of sea salt I use! I hope you love this recipe! xTieghan
https://thrivemarket.com/p/natural-nectar-mediterranean-kosher-salt?utm_source=affiliate&utm_campaign=products&utm_content=default&utm_term=products_natural-nectar-mediterranean-kosher-salt&aff_id=16396&t_id=102095e365351b6b79ca85e1aa6a86&o_id=6&utm_medium=Half+Baked+Harvest&aff_sub=affiliate&aff_sub2=Half%20Baked%20Harvest&aff_sub3=products&aff_sub4=default&aff_sub5=products_natural-nectar-mediterranean-kosher-salt
Love it! Used sweet potato instead!
So happy to hear that! Thank you Nathalia! xTieghan
I added truffle oil to the yogurt. It was next level. This whole recipe is amazing.
Yes!! That sounds next level! Thank you for trying this Tara! xTieghan
This looks amazing! I love salt and vinegar chips. If I do not have a insta pot can I still make these? I have a slow cooker and gas oven.
Thanks
Hi Jenny! Yes, you can still make these! The instructions for the stovetop method are right above the instant pot directions! xTieghan
In reference to my other post, Sorry I just saw the stove top option.
With the lock down and making lunches between work calls, this was such a quick lunch for me. So flavorful and delicious.
Thank you so much Mukta! xTieghan
I made these yesterday and they were so good! Your blog and trying so many of your recipes really helped my husband and I kick our fast food habit. When we’re planning out our meals for the week, I always open up your cookbooks and website. I can’t thank you enough!
Aw that is so amazing to hear! Thank YOU for continuing to try and trust my recipes! I am so glad you have been loving them! xTieghan
The yogurt base is an excellent contrast in both eye appeal and flavor contrast. Well done!
Thank you so much Jack! xTieghan
Hi Tieghan–Saved this recipe and actually rememberd i had it this morning!–Always cooking something here in Sleepy Hollow— NY–Just took them out of the oven and they are fabu!!!! Taste-Look-Smell wonderful!!! Another save for me from you THANKYOU
I am so glad you enjoyed these Gail! Thank you so much for trying them! xTieghan
Ah! These look amazing! Could I use white vinegar instead?
Hi Lisa,
Yes that would be okay to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were excellent as written. Boiled the potatoes and made the oil mixture the day before, tossed together and roasted the following day to simplify my meal plan. Perfect – crispy outside, tender inside! My son, who does not like potatoes, told me to save this recipe because he loved them. Thank you!
Thank you so much!! xTieghan
These were fantastic. I’ve really enjoyed your blog since I ran across it, and I bought your cookbook. It’s absolutely a delight to page through and think about cooking.
I think these are my husband’s favorite potatoes.
Aw wow that is so amazing to hear! I hope you both continue to enjoy my blog and recipes, Valerie! xTieghan
This was a definite hit tonight for my family meal! Would definitely make again.
Thank you so much Jane!! I am really glad this turned out so well for you! xTieghan
Just had these delicious potatoes for dinner with homemade tzatziki…..and steak, absolutely delicious, couldnt find them on your insta page to comment. Thanks for a great recipe.
I am so glad these turned out so amazing for you, Karen! Thank you!! xTieghan
I made these last night as I have a bumper crop of potatoes in my garden and the potatoes straight out of the instant pot were surprisingly delicious. I’d probably eat them this way alone! Love the crispy ones right out of the oven. Wasn’t as much of a fan of them cold just because that hot crispiness is where it’s at. Really different and delicious.
Hi Leanne!! I am so glad this turned out so well for you! Thank you for trying it! xTieghan
Everyone loved these potatoes. Super simple to make and packs a flavorful punch. My husband was resistant, as he doesn’t like salt and vinegar chips, but agreed these were fantastic.
Love that!! Thank you Kate! xTieghan
Hi! How could I adapt this recipe if I don’t have an instant pot? How long would I boil them in water and then in vinegar?
Hey Liana,
The stove top instructions are listed above:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this! I don’t have an instant pot, so did it the old school way in a pot. Turned out great + everyone loved them!
Thank you so much Sadie! I am really happy to hear that! xTieghan
Hey! Do you have to use apple cider vinegar or would white vinegar work?
Hey Lisa,
White vinegar would also work here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My son and I love salt and vinegar chips and we both enjoyed these! I skipped adding the last 2 tbsp vinegar at the end, afraid it would be too much, but will definitely add it the next time.
Thank you Jennifer! I am happy you enjoyed these and I hope you love them with the vinegar! xTieghan
I’ve been cooking for my family every night since quarantine started in March and try to mix it up and test out new recipes I made this for my family tonight and they agreed it was one of our favorites. I’ll definitely be making this again! So yummy and crispy and perfectly seasoned.
Hey Alice,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
Can’t wait to make these! Any suggestions on time and temp for the potatoes if using an air fryer?
Hey Mary,
So sorry I have not tested this with an air fryer. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these last night. Always a crowd pleaser!
Thanks so much Jen! xTieghan
Delicious recipe. Omitted the cheese and yogurt. I will be making this again! I love your recipes!
Hey Kale,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
I am definitely trying this, but I’m wondering if this could work with russet potatoes. I happen to have a bunch of them and we’re kind of sick of mashed and baked.
Hey Molly,
For this recipe you really want to use baby potatoes. They don’t have to be baby Yukons, but baby potatoes are key:) I hope you love the recipe! xTieghan
So delicious. next time I need to make a double batch. Served with the Korean flank steak with chimichurri and sesame seeds
Hey Suzanne,
Fantastic! Thanks so much for making this recipe, I am it was enjoyed! xTieghan