Author Notes
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
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Ingredients
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2 pounds
medium Yukon Gold potatoes, scrubbed
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Kosher salt
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¼ cups
white vinegar
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⅓ cups
sour cream
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3 tablespoons
mayonnaise
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1 tablespoon
finely chopped dill, plus more for garnish
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Freshly ground black pepper
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¼ cups
olive oil
Directions
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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.
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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.
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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.
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