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:
