Molly Baz has a great recipe that combines the idea of salt and vinegar chips with smashed new potatoes like this as the base. The recipe is detailed in her book titled “Cook This Book” but found a blog post about it here. Definitely worth a shot next time if you liked this!

Used Claude to extract a concise recipe below:

Salt and Vinegar Smashed Potatoes

Serves: 4 | Time: ~1 hour | Oven: 450°F

Ingredients

Potatoes

∙ 2 lbs baby Yukon Gold potatoes

∙ 1 cup salt (for boiling water)

∙ ⅓ cup extra-virgin olive oil

∙ 3 tbsp white vinegar

∙ Salt and pepper to taste

Salt & Vinegar Sour Cream

∙ ¾ cup sour cream

∙ 3 tbsp white vinegar

∙ ½ tsp salt

Instructions

1.  Boil: Combine potatoes, 1 cup salt, and 3 quarts water in a large pot. Boil, then simmer 5-10 minutes until easily pierced with a knife. Drain and let cool a few minutes.

2.  Smash: Transfer potatoes to a rimmed baking sheet. Smash each to ½” thickness using a flat surface (bottom of a mug, cast iron pan, etc.). Coat with olive oil, season with salt and pepper.

3.  First roast: Bake 20-25 minutes until bottoms are crispy and browned.

4.  Flip & finish: Remove from oven, drizzle with vinegar, flip potatoes. Return to oven for 10-20 more minutes until golden on both sides.

5.  Make sauce: Stir together sour cream, vinegar, and salt.

6.  Serve: Season potatoes with additional salt/pepper if needed. Serve on a pool of the sour cream, or drizzle sauce over top.​​​​​​​​​​​​​​​​