The firm, satiny yellow flesh and thin, papery skin of yellow potatoes (such as Yukon Golds) makes them a perfect choice for boiling until just tender, then lightly smashing and frying. The technique creates a crispy canvas of nooks and crannies for a creamy-tart, saucy take on Salt & Vinegar plus Sour Cream & Dill chips. —Judy Haubert
medium Yukon Gold potatoes, scrubbed
finely chopped dill, plus more for garnish
Place potatoes in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender when pierced with a knife, 20 to 25 minutes. Drain and let cool enough to handle. Cut into quarters and lightly crush with the heel of your hand, just enough to flatten slightly while keeping pieces intact. Set aside.
Meanwhile, bring vinegar to a boil in a small saucepan over high heat. Simmer until reduced to 1 tablespoon, about 5 minutes. Let cool. Whisk reduced vinegar, sour cream, mayo, and dill in a small bowl. Season to taste with salt and pepper and set aside.
Heat oil in a large heavy skillet (preferably cast-iron) over medium-high heat. Add potatoes in a single layer, in 2 to 3 batches if needed, and cook until crisp and golden brown, about 3 to 4 minutes. Flip potatoes and cook on the other side until crisp and golden, 3 to 4 minutes more. Using a slotted spoon, transfer to a serving platter and repeat with remaining potatoes. Season lightly with salt and pepper. Drizzle with sauce, garnish with extra dill, and serve warm.