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Crispy smashed salt & vinegar potatoes with dill soured cream

Crispy smashed salt & vinegar potatoes served with dill soured cream

Crispy smashed salt & vinegar potatoes with dill soured cream

Name: Crispy smashed salt & vinegar potatoes with dill soured cream
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 6-8 as a snack
Ingredients: 1kg smallest Maris Piper potatoes skin on and left whole; 100ml malt vinegar plus 2 tbsp and extra to serve; 75ml vegetable oil; 150g soured cream; 2 tbsp mayonnaise; 1 tbsp white wine vinegar; 1 tsp onion granules; 1 tsp garlic powder; 1 shallot finely chopped; 2 tbsp crispy onions; small handful of dill finely chopped

Ailsa Burt

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Serves 6-8 as a snack

Easy

Prep: 10 mins

Cook: 1 hr and 30 mins

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Serve these crispy salt and vinegar potatoes with dill soured cream. They'll make a welcome change from the usual chips and dips at a Christmas buffet

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1kg smallest Maris Piper potatoes

skin on and left whole
100ml malt vinegar

plus 2 tbsp and extra to serve
75ml vegetable oil

For the soured cream

150g soured cream
2 tbsp mayonnaise
1 tbsp white wine vinegar
1 tsp onion granules
1 tsp garlic powder
1 shallot

finely chopped
2 tbsp crispy onions
small handful of dill

finely chopped

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Nutrition: Per serving (8)

kcal249
fat17g
saturates4g
carbs21g
sugars2g
fibre2g
protein3g
salt0.54g

Method

step 1

Tip the potatoes into a pan and pour in the 100ml vinegar, then top up with cold water to just cover the potatoes. Sprinkle in 1 tbsp salt and bring to a boil over a high heat, then reduce the heat to medium, cover, and cook for 18-22 mins, until the potatoes are tender when pierced with a knife. Drain well and set aside to steam-dry.
step 2

Heat the oven to 220C/200C fan/gas 7. Pour the oil into a roasting tin and leave to heat in the oven for at least 20 mins. Once the potatoes have dried and are cool enough to touch, transfer to a chopping board. Using the base of a glass or mug, press down lightly on the potatoes to squash. Remove the hot roasting tin from the oven and add the potatoes carefully, using a spoon to coat them all over in the oil – don’t worry if they break apart a little as this will create extra crispy bits. Drizzle over 2 tbsp vinegar and season. Roast in the oven for 1 hr, stirring and turning halfway.
step 3

For the dip, mix together all the ingredients in a bowl, reserving some dill for the garnish and season. Serve the potatoes on a platter, with dill and extra vinegar drizzled over, and the dip on the side.

Recipe from Good Food magazine, Christmas 2025

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