Crispy Salt And Vinegar Smashed Potatoes

Same flavour as the crisps but even better as potatoes – crispy on the outside, tangy flavours and soft through the middle too. Perfect with any dip but we especially love with the yoghurt dip.



500g baby new potatoes

3 tbsp apple cider vinegar

Good pinch of Maldon sea salt

1/4 cup extra virgin olive oil

2 garlic cloves, crushed

1 tsp garlic powder

½ cup grated parmesan

Small handful of chopped fresh parsley

1 tbsp fresh chopped chives

1 cup plain Greek yoghurt (sour cream would also be v good)


Preheat the oven to 200c. Place the potatoes, 2 tbsp of the vinegar, and the salt in a large pot. Add water just to cover them. Bring to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes, until the potatoes are tender when poked with a knife. Drain the potatoes and leave to cool.

Tip the potatoes onto a baking tray and gently smoosh them down with the base of a glass. Mix together the olive oil, garlic powder, garlic, and season with salt and pepper, and brush the mixture over the potatoes.

Roast the potatoes until light golden brown, 25-30 minutes. Remove from the oven, sprinkle on the Parmesan, and return to the oven for another 10 minutes, until the potatoes are crispy and golden.

Spoon the yoghurt onto a serving plate and then add the potatoes. Sprinkle with fresh herbs, Maldon sea salt and the remaining 1 tbsp vinegar.

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