Crispy Salt and Vinegar Smashed Baby Potatoes with Herb Sour Cream Tips, FAQ & printable recipe

Tips for success

For the crispiest potatoes, make sure they are thoroughly dried after boiling. Any excess moisture on the surface will steam them instead of crisp.

Pat them dry with a clean kitchen towel before smashing. Also, use a generous hand with the olive oil—the potatoes need a good coating to brown and crisp properly.

If you want extra tang, you can drizzle a little more vinegar over the potatoes right before serving. Or, for a spicier kick, add a pinch of cayenne pepper to the herb sour cream.

The recipe is versatile, so feel free to adjust the herbs to your taste—parsley, tarragon, or even mint would work well.

Variations

• Spicy Chipotle Dip: Add 1-2 teaspoons of chipotle hot sauce or a pinch of cayenne pepper to the sour cream dip for a smoky, spicy kick. Adjust the amount to your heat preference.
• Garlic Herb Potatoes: Add a minced garlic clove to the olive oil before brushing over the smashed potatoes. Sprinkle with fresh rosemary or thyme along with the flaky salt for an aromatic twist.
• Lemon Dill Version: Replace the malt vinegar with apple cider vinegar and add the zest of one lemon to the boiling water. In the sour cream dip, use fresh dill and a squeeze of lemon juice for a bright, citrusy flavor.
• Everything Bagel Seasoning: After roasting, sprinkle the potatoes with everything bagel seasoning instead of flaky salt for an extra savory, crunchy topping. The dip can remain the same or be swapped for a cream cheese-based dip.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to refresh crispness.

Freezer

Freeze the boiled and smashed potatoes (before roasting) in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftover potatoes in a 400°F (200°C) oven for 5-7 minutes until hot and crispy. Avoid microwaving, as it makes them soggy.

Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.

They will lose their crispness but can be refreshed in a hot oven or toaster oven for a few minutes. The herb sour cream can be stored separately in the fridge for up to 3 days.

You can boil and smash the potatoes up to a day ahead. Store them in an airtight container in the refrigerator, then brush with oil and vinegar and roast when ready to serve. The herb sour cream can also be made a day in advance.

Serving ideas

Serve these crispy smashed potatoes as a party appetizer with the herb sour cream dip on the side.

They're also fantastic alongside grilled meats, roasted chicken, or as a hearty snack. The tangy vinegar flavor pairs well with rich, savory dishes.

For a fun twist, serve them on a platter with extra flaky salt and a bowl of the dip in the center. They're best enjoyed hot and crispy, fresh from the oven. If you have leftovers, reheat them in a hot oven to bring back some of the crunch.

Frequently asked questions

Recipe card

Crispy Salt and Vinegar Smashed Baby Potatoes with Herb Sour Cream

Prep 10 minCook 45 minTotal 55 minServes 4

Ingredients

• 600 g baby yellow potatoes
• 250 ml malt vinegar (or apple cider vinegar)
• 500 ml water
• 2 tbsp sea salt
• 3 tbsp olive oil
• 1 tbsp flaky sea salt
• 100 g sour cream
• 1 tbsp chopped fresh dill
• 1 tbsp chopped chives

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Transfer the crispy potatoes to a serving platter and serve immediately with the herb sour cream dip on the side. Dip and crunch!

Contains: milk, gluten

Estimated nutrition per serving

Calories

280

Protein

4 g

Carbohydrates

35 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.