Vinegar smashed potatoes

Vinegar smashed potatoes

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If you think these smashed potatoes with vinegar are like a potato salad with some greens you are completely off the track. 🙂 You know what? Since Jamie Oliver got popular (not sure when was but loooooooooong time ago), I completely fell in love with his way of cooking. Since them I am always ignoring when someone said, this looks messy or burned or to much. I respect restaurants where they serve 3 small pieces on a big plate, as well I eat there and it is always crazy good. From there we get inspired so we create our version, soul food version. 

Vinegar Potatoes

Why am I saying that, cause these peaked potatoes are so messy, burned cheese is in the picture as well, sauce for dipping is just dropped all over. WHY? Cause that is our food, that makes us happy and more important this is how you share food. Eating with fingers and just grabbing most delicious pieces from that pile. 

Vinegar smashed potatoes with cheese are so good!!

These potatoes I even do not want to define as cheat food cause they are not. Potatoes are good carbs and heathy carbs. Yes with cheese, but hey, a bit of baked cheese never killed anyone!

Vinegar Potatoes

If someone ask me which recipe is describing a core dish of BeastFeast. I think this would be definitely one of them and has everything you need. It’s messy, healthy, great to share with friends and unbelievably tasty!

Vinegar PotatoesTry these amazing potatoes with our homemade tzatziki. It is simply so delicious!
Vinegar Potatoes baked in the oven with golden cheese #vinegar #potatoes #smashed #cheese #beastfeastwecelebratefood

Vinegar Potatoes

Potatoes, vinegar with cheese and fresh herbs over a bed of creamy Greek yogurt for the perfect crunchy, to creamy balance.
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Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: cheese, herbs, oven, potatoe
Prep Time: 5 minutes
Cook Time: 15 minutes
Baking Time: 40 minutes
Total Time: 1 hour
Servings: 4 people

Ingredients

  • 500 g Yukon gold potatoes
  • 170 ml Apple Cides Vinegar
  • 1 tbsp Salt
  • Olive Oil
  • 2 tsp Garlic Powder
  • 1 pcs Garlic Clove minced
  • Salt & Pepper to taste
  • Handful of Parmesan Cheese grated
  • Handful fresh parsley
  • 5 tbsp Greek Yoghurt/Skyr

Instructions

  • Preheat the oven to 200 °C
  • Place the potatoes, vinegar in a large pot then sprinkle over 1 tbsp of salt. Add water to cover potatoes for two fingers. Turn up the heat above medium and bring it to boil, then reduce the heat to a simmer. Cook for 10-15 minutes, or until potatoes are soft (try with the fork). Drain the potatoes and place them on baking sheet (let them cool down for few minutes)
  • Now we need to smash potatoes but bot using the masher as we literally just want to press them down. You can use a mug and press piece by piece or use another tray which you will place over potatoes and equally press down
  • Sprinkle over salt and pepper to taste, drizzle olive oil, add garlic powder. Mix all together gently with your hands
  • Place baking tray with potatoes in preheated oven and roast until golden, 20-30 minutes
  • Remove from the oven, sprinkle over cheese and return to the oven for another 5-10 minutes, until the potatoes are crispy and golden brown
  • For dip mix together Skyr, salt and pepper to taste 
  • Once done sprinkle over fresh herbs and spoon the Skyr Dip randomly between
  • Enjoy your BeastFeast!
Tried this recipe?Mention @beast_._feast or tag #beastfeasteats!

13 thoughts on “Vinegar smashed potatoes”

  1. Wow, this looks like the perfect side dish for a meal I am making tomorrow! Great idea to add the vinegar, that’s going to be really popular around here. Thanks!

  2. Angela Greven | Mean Green Chef

    I am ALL ABOUT these potatoes!! I love using ACV and this is a brilliant way to use it, added to our list of must-try recipes. I will definitely let you know my results. Thanks so much for sharing 🙂

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