Crispy Salt and Vinegar Smashed Baby Potatoes with Herb Sour Cream

These crispy salt and vinegar smashed baby potatoes are boiled in tangy vinegar, smashed flat, and roasted until shatteringly crisp. Served with a cool, herby sour cream dip, they deliver an irresistible punchy tang in every bite. Perfect as a party appetizer or a satisfying snack, these little spuds are easy to make and packed with flavor.

If you love the sharp, mouth-puckering flavor of salt and vinegar chips, these smashed baby potatoes are about to become your new favorite snack.

The potatoes are simmered in a vinegar and salt bath so the tangy flavor penetrates deep inside, then smashed flat and roasted at high heat until the edges are golden and crunchy. A simple dip of sour cream, dill, and chives adds a cool, creamy contrast that makes every bite absolutely addictive.

Ingredients

Why this recipe works

Boiling the potatoes in vinegar and salt water does double duty: it seasons the potatoes from the inside out and ensures they cook evenly.

The vinegar infuses the flesh with a tangy flavor that you simply can't achieve by just sprinkling vinegar on top. The salt in the water also helps the potatoes hold their shape while they cook, so they don't turn to mush when you smash them.

Smashing the potatoes creates a craggy, uneven surface with lots of nooks and crannies. Those rough edges crisp up beautifully in the hot oven, giving you a shatteringly crunchy exterior while the inside stays fluffy and tender.

The high heat of 425°F (220°C) is key—it drives off moisture quickly, so the potatoes get crispy without drying out.

Notes and substitutions

Baby yellow potatoes are ideal here because they're small, creamy, and hold their shape well. If you can't find them, baby red potatoes or small new potatoes work just as well.

Malt vinegar gives that classic fish-and-chips tang, but apple cider vinegar is a great substitute with a slightly fruitier note. Use whatever you have on hand.

A flat-bottomed cup or glass is the easiest tool for smashing the potatoes—just press down gently. For the herb sour cream, fresh dill and chives are best, but you can use dried herbs in a pinch (about 1 teaspoon each). The dip can be made ahead and chilled until ready to serve.

• malt vinegar: apple cider vinegar or white wine vinegar for a slightly fruitier tang
• baby yellow potatoes: baby red potatoes or small new potatoes
• sour cream: plain Greek yogurt or crème fraîche for a thicker, tangier dip
• fresh dill: dried dill (use 1 tsp) or fresh parsley for a different herb note

Equipment

• Large pot
• Baking sheet
• Flat-bottomed cup or glass
• Pastry brush
• Mixing bowl
• Measuring spoons
• Chef's knife
• Cutting board