Crispy Baked Salt and Vinegar Smashed Fingerlings with Lemon Yogurt Sauce
Salt and vinegar reminds me of college when I used to snack on salt and vinegar chips as a pregame snack. Now life is different and I no longer consume alcohol but I still love salt and vinegar! Chips are no longer my go to and I would rather use fresh potatoes. These crispy baked salt and vinegar smashed fingerlings with lemon yogurt sauce are perfect for all salt and vinegar lovers.
The key to getting the salt and vinegar taste in these potatoes is boiling them in vinegar. This allows the flavors to really seep in. However if you don't like vinegar you can always just sub it for more water. Overall this recipe is pretty simple and allows for the potatoes to really shine.
The lemon yogurt sauce adds gut healthy probiotics and makes the potatoes taste light and summery. This is a perfect vegan side dish but I won't judge you if you eat them for dinner. Parsley or chives make an amazing garnish for this dish but they are totally optional.
OTHER YUMMY PLANT BASED SIDES AND SNACKS TO TRY
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Ingredients
Fingerlings
- 2 cups vinegar
- 3 cups water
- ~ 1 lb fingerlings (can sub other small potato)
- salt/pepper to taste
Sauce
- ¼ cup vegan yogurt
- 2 tbsp olive oil
- 1 clove garlic - minced
- juice from ½ lemon
- salt/pepper to taste
+ optional garnishes of chives or parsley
Instructions
- Add vinegar and water to a pot and bring to a boil. Add potatoes and about 1 teaspoon of salt. Boil for 15 minutes.
- Preheat oven to 425 degrees.
- Add boiled fingerlings to a lined sheet pan. Smash each potato with the bottom of a jar. Lightly drizzle in olive oil and salt/pepper. Roast for 30 minutes.
- While potatoes are cooking make your yogurt sauce by mixing together all sauce ingredients.
- Drizzle sauce over fingerlings or dip fingerlings into the sauce. Add garnish if using.
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