Crispy smashed salt & vinegar potatoes with dill soured cream recipe

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.