Salt And Vinegar Smashed Potatoes With Herbed Yogurt Dip Food
SALT-AND-VINEGAR SMASHED POTATOES
Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.
SALT AND VINEGAR SMASHED POTATOES WITH HERBED YOGURT DIP
Over the years, I've been making crispy smashed potatoes for dinner with the sweetest, most tender potatoes we get at the farmers' market each week. Since my 11-year-old daughter's hands down favorite snack food is salt and vinegar potato chips with French onion dip, I wanted to marry the two foods into an irresistible weeknight side dish. I lightened up the dip by making it with protein-rich Greek yogurt, adding a handful of soft herbs from our garden and boiling the potatoes in vinegar with a hit of crunchy salt at the end to give them that addictive tangy, zippy flavor she loves. They've quickly become a family favorite!
Provided by Catherine McCord
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the potatoes, vinegar and 1 tablespoon of the kosher salt in a large saucepan and add water to cover the potatoes by 1 inch. Bring the potatoes to a boil and cook until fork tender, about 20 minutes. Drain the potatoes and allow to cool slightly, 5 to 10 minutes. (The potatoes can be boiled the day before and refrigerated up to 3 days before smashing and sauteing.)
- Place the potatoes on a cutting board and use the palm of your hand to smash/press down on the potatoes.
- Heat a large skillet over medium-high heat. Add oil to cover the entire surface of the skillet. When the oil is hot, add the potatoes and season with salt. Cook the potatoes until they become golden and the edges turn crispy, 4 to 5 minutes on each side.
- While the potatoes are cooking, whisk together the yogurt, lemon juice, remaining 1 teaspoon kosher salt and the herbs in a small bowl.
- Transfer the potatoes to a large plate, sprinkle with flaky salt and serve with the herbed yogurt dip.
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