Salt and Vinegar Crispy Oven Potatoes with Herby Yogurt Dip
The mighty potato might be one of my favorite foods. What other food can hold up to mashing, smashing, frying and the like? But when potato, oil and salt meet, it’s a beautiful thing. I just decided to dress it up a bit with a fancy sauce and add some additional acidity. This recipe is easy to make but does take a little extra time (think 60 minutes total) since we are boiling the potatoes before oven roasting. I believe it would also work in an air fryer as well.
Ingredients:
For the Dip:
1 cup plain greek style yogurt (you really do want thick greek style here but if you don’t have it leave out the lemon juice to start)
juice of 2 small lemons or 1 large lemon
2 tbsp olive oil
3 tbsp dill pickle juice
1 clove of garlic minced
1/2-2/3 cup finely chopped fresh herbs. I used parsley, Thyme, Oregano, Rosemary and Chives. But use what you have.
salt and pepper to taste
Potatoes:
1 lb small potatoes, think fingerling or baby potatoes but you can use smaller yukon gold potatoes, I would just cut them into bite sized pieces before boiling.
1/4 cup apple cider vinegar
salt and flaky salt
1/4 olive oil
Recipe:
Start by boiling the potatoes. I add the potatoes to a large pot, cover with water and then generously salt the water and add in the 1/4 cup of vinegar. Put on medium high heat and bring to a boil. When the potatoes are fork tender, you can remove them from heat. Make sure they are tender because we will be smashing them on the baking trays to get those crispy edges.
While the potatoes are boiling, make the yogurt sauce. I like to make this first becuase the flavors are so much better if you let it sit for an hour of so. Combine all the ingredients listed for the dip. Taste for salt, pepper and acidity. If you need more tanginess, add more pickle juice. If the herbs taste too strong right away, it’s ok. Let it sit for an hour before you make any further adjustments. Cover and set aside at room temperature.
Back to the potatoes. Preheat the over to 375 F. Drain the cooked potatoes and then carefully (because they are hot) arrange them on lined baking trays that you pre-coated with a few tablespoons of oil. We are ging to use a fair ammount of oilive oil here to achieve those crispy edges.
After you have arranged them all, oil the bottom of a cup or mug, and use this to gently smash each potato flat. They might stick to the mug or fall apart. No problem, just slide them off the mug or press them back together. the main thing is that they are pretty flat.
After all the potatoes are smashed, drizzle another layer of olive oil to the top of each smashed patty and sprinkle the flaky salt.
Bake in the oven for 40-45 minutes until the edges are crispy and tops are golden brown.
Taste your yogurt sauce while the potatoes are cooling. Adjust again for salt, acidity. If you have left over sauce, it works really well as a potato chip dip too.
Serve the crispy potatoes along side the yogurt sauce maybe even with a small dollop of ketchup as well:) Enjoy!
Crispy Salt and Vinegar Potatoes with Super Herby Yogurt Dip
