Smooshed & crispy potatoes with salt 'n' vinegar sour cream from Cook This Book: Techniques That Teach and Recipes to Repeat (page 226) by Molly Baz

Ingredients

kosher salt
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- The Spice House - United States
sour cream
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yogurt-crusted lamb chops with charred lemons & sesame

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

jen_psw6bm on March 27, 2026

This was great! The more smooshed, the better.
AllisonML on March 17, 2026

These were good! A bit of work.
jmohart on March 04, 2026

These tasted great but weren't worth the effort for me. Loved the sour cream, never thought to add vinegar to it.
eclairea on January 26, 2026

These were extremely yummy - nice and crisp and perfect amount of vinegar. Next time may try Eric Kim’s method from Korean American where you don’t need to boil first.
dmdmdmmm on January 25, 2026

These are so so so so good! Everyone in the family and it’s def a recipe you wanna keep in your back pocket.
hailey_tthlx3 on January 12, 2026

Delicious. Mine didn’t come out like the photo but the vinegar on the potatoes and sour cream were great.
Soulkitchenjen on August 27, 2023

Sooooo good. Like a really exceptional side.
averythingcooks on April 04, 2022

These were crispy & delicious prepped exactly as written with hits of vinegar coming from both the sour cream and the actual potatoes. Yes - there is a lot of salt in the water used to boil the potatoes but trust her - it worked. A definite repeat!