Crispy Salt and Vinegar Smashed Baby Potatoes with Herb Sour Cream Step-by-step instructions

Before you start

Before you start, gather all your ingredients and equipment. You'll need a large pot for boiling, a baking sheet lined with parchment paper, and a flat-bottomed cup for smashing.

Measure out the vinegar, water, and salt, and have the olive oil and flaky salt ready. For the dip, chop the dill and chives and stir them into the sour cream—this can be done ahead and refrigerated.

Instructions

Boil and Smash

1. 1Boil the Potatoes in Vinegar
   Place the baby yellow potatoes in a large pot and add the malt vinegar, water, and sea salt. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, until the potatoes are fork-tender. Drain well and let cool for a few minutes.
   Look for The potatoes should be easily pierced with a fork but not falling apart.
   Tip Keep the potatoes whole while boiling so they absorb the vinegar flavor evenly.
2. 2Preheat the Oven
   While the potatoes are boiling, preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat for easy cleanup.
   Look for The oven should be fully preheated before roasting.
   Tip A hot oven ensures the potatoes crisp up quickly and evenly.

After boiling, the potatoes should be fork-tender but still intact. The vinegar smell will be strong and tangy. When you smash them, you'll hear a soft squish as the flesh gives way, and the edges will crack into craggy pieces. They should be flat and even, ready for the oven.

Roast to Crispy Perfection

3. 3Smash the Potatoes
   Arrange the drained potatoes on the prepared baking sheet, leaving space between each. Using a flat-bottomed cup or glass, gently press down on each potato to flatten it to about 1/2-inch thick. The edges will crack and craggle.
   Look for The potatoes should be flattened but still hold together in one piece.
   Tip Smash gently to keep the potato intact; too much pressure will break it apart.
4. 4Brush with Oil and Vinegar
   Drizzle the olive oil over the smashed potatoes and use a pastry brush to spread it evenly over the tops and edges. Brush with a little extra malt vinegar for an extra tangy kick.
   Look for Each potato should be lightly coated with oil and vinegar.
   Tip Brushing the vinegar after oiling helps it cling to the surface.
5. 5Roast Until Crispy
   Roast the potatoes in the preheated oven for 25 minutes, until deep golden brown and crunchy. Halfway through, flip them with a spatula to ensure even browning on both sides.
   Look for The edges should be deeply browned and the surface crisp to the touch.
   Tip Don't overcrowd the pan; if needed, use two baking sheets.

As the potatoes roast, the kitchen will fill with the smell of vinegar and toasting potatoes. The edges will turn golden brown and blister, and you'll hear a faint sizzle from the oil.

After 25 minutes, they should be deeply browned and crisp to the touch—tap one to check for that shattering crunch.

Season and Serve

6. 6Season with Flaky Salt
   Remove the potatoes from the oven and immediately sprinkle with flaky sea salt while they are still hot. The salt will stick to the oil and provide a crunchy, salty finish.
   Look for The salt crystals should be visible on the surface of the potatoes.
   Tip Season generously while hot; the salt won't stick after they cool.
7. 7Make the Herb Sour Cream
   In a small bowl, stir together the sour cream, chopped fresh dill, and chopped chives until well combined. Season with a pinch of salt if desired.
   Look for The dip should be smooth and flecked with green herbs.
   Tip Chill the dip while the potatoes roast for a cool contrast.
8. 8Serve and Enjoy
   Transfer the crispy potatoes to a serving platter and serve immediately with the herb sour cream dip on the side. Dip and crunch!
   Look for The potatoes are best enjoyed right away while still crunchy.
   Tip Serve as a party appetizer or a side dish.

When you sprinkle the flaky salt over the hot potatoes, it will glisten in the light. The herb sour cream should be cold and creamy, flecked with green herbs. The first bite will give a loud crunch, followed by a burst of tangy vinegar and cool, herby cream. Serve immediately for the best texture.

Common mistakes

One common mistake is not smashing the potatoes enough—they should be flattened to about 1/2-inch thick so they have maximum surface area for crisping.

Another is overcrowding the baking sheet; if the potatoes are too close together, they'll steam instead of crisp. Also, don't skip the flaky salt at the end—it adds a delightful crunch and saline pop that completes the dish.

How to tell it’s done

The potatoes are done when they are deep golden brown and the edges are very crispy—you should be able to hear a crackle when you press on them. The interior should be fluffy and tender, not dry.

If you're unsure, test one by cutting into it; it should be cooked through with a creamy center. The vinegar flavor should be tangy but not overwhelming.