Name: Salt and Vinegar Fingerling Potatoes Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound (454 grams) fingerling potatoes, sliced lengthwise to 1/4-inch thickness; 2 cups distilled white vinegar; 1 tablespoon kosher salt; 1 teaspoon kosher salt; 2 tablespoons olive oil; 1/4 teaspoon freshly ground black pepper

Jump to Recipe· 4.2 from 10 reviews

I absolutely adore this Salt and Vinegar Fingerling Potatoes Recipe because it transforms humble fingerling potatoes into a tangy, crispy, and irresistible treat. The perfect balance of sharp vinegar brightness paired with a touch of salt and the crispy edges from broiling makes this dish one I often find myself craving. Whenever I need a simple yet impressive side, these potatoes come to mind instantly.

Why You’ll Love This Salt and Vinegar Fingerling Potatoes Recipe

What really sets this recipe apart for me is the vibrant flavor profile. The vinegar soaking step infuses the potatoes with a delightful tang that contrasts beautifully with the silky interior. I love how the kosher salt enhances the natural earthiness of the potatoes without overpowering the subtle vinegar punch. The light pepper adds just the right hint of warmth, making every bite incredibly satisfying.

Beyond the amazing taste, this recipe is so straightforward to prepare, which I always appreciate. With minimal ingredients and a simple technique, I can whip it up on busy weeknights or save it for special occasions. The broiling at the end results in those crispy, golden edges that bring a wonderful texture contrast to the tender center. I especially love serving these at family dinners or even casual gatherings because they appeal to everyone and spark great conversation.

Ingredients You’ll Need

A white plate filled with golden brown roasted potato wedges that have a crispy edge and soft texture. The potatoes are stacked with some overlapping, showing their light yellow inside and browned, crunchy outside. On top of the wedges, there is a small sprig of green thyme, adding a fresh touch. Next to the plate, more sprigs of thyme lie on a white marbled surface, completing the simple, rustic look. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Salt and Vinegar Fingerling Potatoes Recipe are straightforward yet essential in building the dish’s bold and balanced flavor. Each one plays a key role in texture and taste, ensuring your potatoes turn out delicious and vibrant every time.

Fingerling potatoes: These small, waxy potatoes hold their shape perfectly when sliced and simmered, with a creamy texture inside.
Distilled white vinegar: Provides the signature tang that defines this recipe, tenderizing the potatoes while adding zesty depth.
Kosher salt: Critical for seasoning throughout the cooking process and enhancing the potatoes’ natural flavors.
Olive oil: Adds richness and helps achieve those irresistible crispy edges when broiled.
Freshly ground black pepper: Gives the dish subtle heat and complexity without overwhelming the other flavors.

Directions

Step 1: In a small pot, combine your sliced fingerling potatoes, distilled white vinegar, and one tablespoon of kosher salt. Make sure the liquid covers the potatoes by about 1/4 inch; if not, add cold water until it does. This ensures even cooking and proper infusion of those tangy flavors.

Step 2: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer. Cook the potatoes until they are fork-tender, which should take about 8 minutes. Keep an eye on tenderness to avoid overcooking.

Step 3: Once tender, turn off the heat and let the potatoes cool in the vinegar liquid for 30 minutes. This resting time is crucial for the potatoes to soak up that lovely vinegar tang.

Step 4: After cooling, drain the potatoes thoroughly and pat them dry with paper towels. Removing excess moisture is key to getting those crispy edges during broiling.

Step 5: Preheat your oven broiler with a rack positioned about 6 inches below the heat source. This high setting will give the potatoes their signature crispness without drying them out.

Step 6: Place the potato slices on a sheet pan, sprinkle with the remaining teaspoon of kosher salt, freshly ground black pepper, and drizzle with olive oil. Toss gently to coat each slice evenly with seasoning and oil.

Step 7: Arrange the potatoes in a single layer on the sheet pan to ensure even broiling. Broil until the tops begin to brown lightly, about 7 minutes. Flip each slice carefully, then broil the other side for an additional 5 minutes until you achieve an irresistible golden crisp on both sides.

Servings and Timing

This Salt and Vinegar Fingerling Potatoes Recipe makes about 2 servings—perfect for a small meal or as a flavorful side. Prep time is roughly 10 minutes, mostly for slicing and mixing ingredients. Simmering takes about 8 minutes, and you’ll need an additional 30 minutes to let the potatoes cool in the vinegar liquid. Broiling to crispy perfection will require about 12 minutes total. Overall, from start to finish, expect to spend close to 1 hour and 10 minutes, including resting time, so it’s great to prep ahead and enjoy when ready!

How to Serve This Salt and Vinegar Fingerling Potatoes Recipe

The image shows a white bowl full of golden roasted potato wedges. The wedges are thick with crisp browned edges and soft creamy centers, sprinkled lightly with coarse salt and small black pepper bits. Two small green sprigs of fresh thyme lay across the top of the potato wedges, adding a touch of color and freshness. The bowl sits on a white marbled surface, and some thyme sprigs are scattered around it. The light in the photo highlights the shiny, crunchy texture of the potatoes. photo taken with an iphone --ar 4:5 --v 7

When I serve these salt and vinegar fingerling potatoes, I love pairing them with grilled or roasted meats such as lemon-herb chicken or a juicy steak. The bright acidity cuts through the richness of those dishes beautifully. They also complement seafood wonderfully—a fresh piece of pan-seared salmon or crispy cod would be a dream alongside these potatoes.

For garnishing, I sometimes sprinkle fresh herbs like chopped parsley or chives for a pop of color and freshness. Lemon zest or a drizzle of good-quality olive oil right before serving elevates the presentation and flavor. I typically serve these potatoes warm, right out of the broiler, where their crispness and tang shine the most, but they are also delicious at room temperature for picnics or potlucks.

As for beverages, a crisp white wine like Sauvignon Blanc or a light, citrusy beer pairs wonderfully to complement the vinegar notes. For a non-alcoholic option, sparkling water with a twist of lime or a refreshing iced tea balances the tangy brightness perfectly. These potatoes are versatile for family dinners, casual weekend lunches, or even holiday feasts where you want a unique side dish that will wow your guests.

Variations

One of the reasons I keep coming back to this recipe is how adaptable it is. If you want a different vinegar flavor, try substituting the distilled white vinegar with apple cider vinegar or red wine vinegar. Each variation lends a distinctive tang and depth to the potatoes. For a slightly sweeter note, splash in a teaspoon of honey to balance the acidity.

If you’re looking for dietary modifications, this recipe is naturally gluten-free and vegan, so it fits effortlessly into many eating plans. Just ensure your kosher salt is certified gluten-free if that’s a concern. For a richer twist, you could sprinkle grated Parmesan or nutritional yeast after broiling to add umami and a bit of cheesy flavor without losing the tangy punch.

I’ve also experimented with cooking methods beyond broiling—roasting the potatoes at high heat with the seasoned olive oil creates a different texture, less crisp on the outside but tenderly caramelized. In the summer, these potatoes are great tossed into a chilled salad with fresh herbs and a drizzle of olive oil and vinegar for a complete and refreshing dish.

Storage and Reheating

Storing Leftovers

After enjoying your potatoes, store any leftovers in an airtight container in the refrigerator. I recommend a shallow, wide container to avoid crowding the slices and keep their texture from becoming soggy. They’ll stay fresh for up to 3 days, which makes for convenient next-day snacks or easy additions to meals.

Freezing

I don’t typically freeze cooked fingerling potatoes as their texture can become less appealing after thawing. If you want to prepare in advance, it’s better to freeze the raw, sliced potatoes before the vinegar soak. Just be aware the vinegar step is crucial for flavor, so freezing may impact the final taste and texture slightly. Overall, freezing is not ideal for this recipe.

Reheating

The best way I’ve found to reheat these potatoes is in a hot oven or under the broiler briefly to restore their crisp edges. I avoid microwaving because it tends to soften the potatoes and lose the crisp texture. A quick 5 to 7 minute reheat at 400°F works wonders to bring back that fresh-off-the-oven taste and crunchiness.

FAQs

Can I use regular potatoes instead of fingerlings?

While fingerling potatoes work best due to their size and texture, you can substitute with small Yukon Gold or baby red potatoes sliced similarly. Just adjust cooking times slightly to ensure they become tender and get that same tangy crispness.

Is distilled white vinegar necessary, or can I use another type?

Distilled white vinegar gives a clean, sharp tang ideal for this recipe. However, apple cider vinegar or red wine vinegar also work well and add different flavor nuances. Avoid flavored vinegars that might overpower the potatoes.

Can I make this recipe ahead of time?

Absolutely! The potatoes benefit from sitting in the vinegar liquid, so you can soak them for the 30 minutes or even overnight in the fridge before broiling. Just be sure to dry them well before roasting to get crispy edges.

How do I get the potatoes crispy without burning them?

Keep the broiler rack about 6 inches from the heat and watch closely, flipping when the tops are golden but not charred. Patting the potatoes dry before broiling and coating them evenly with oil helps achieve crispness without burning.

Can I add other seasonings to this recipe?

Definitely! I enjoy experimenting with smoked paprika, garlic powder, or fresh herbs like rosemary or thyme to give these potatoes an extra flavor dimension. Just add these before broiling for the best infusion.

Conclusion

I truly hope you give this Salt and Vinegar Fingerling Potatoes Recipe a try—it’s one of my all-time favorites for good reason. The bright, tangy flavor combined with crispy edges and tender centers is simply addictive. Whether for a casual dinner or a festive occasion, these potatoes add a fantastic pop of flavor and texture that’s sure to impress anyone at your table. Happy cooking!