Salt and Vinegar Fingerling Potatoes Recipe
Salt and Vinegar Fingerling Potatoes are tangy and tender potato slices simmered in vinegar, then broiled to golden perfection. This recipe highlights the unique flavor of fingerling potatoes with a crisp, flavorful finish, perfect as a zesty side dish or snack.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Broiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes and Vinegar Mixture
- 1 pound (454 grams) fingerling potatoes, sliced lengthwise to 1/4-inch thickness
- 2 cups distilled white vinegar
- 1 tablespoon kosher salt
For Broiling
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
Instructions
- Simmer Potatoes: In a small pot, combine the sliced fingerling potatoes, vinegar, and one tablespoon of kosher salt. If the vinegar does not cover the potatoes by at least 1/4 inch, add cold water until covered.
- Cook Until Tender: Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 8 minutes until the potatoes are fork-tender.
- Cool in Liquid: Remove the pot from heat and let the potatoes cool in the vinegar liquid for 30 minutes to absorb flavor.
- Drain and Dry: Drain the potatoes well and pat them dry thoroughly with paper towels to ensure they crisp while broiling.
- Preheat Broiler: Set your oven broiler on with a rack about 6 inches below the heat source to prepare for crisping.
- Season Potatoes: Spread the potato slices evenly on a sheet pan. Drizzle with olive oil, sprinkle with the remaining teaspoon of salt and freshly ground black pepper, then toss to coat all slices evenly.
- Broil Potatoes: Arrange the potato slices in a single layer. Broil for about 7 minutes until the tops are lightly browned and crispy. Flip the slices over and broil for an additional 5 minutes until the other side is browned and crisp.
Notes
- Use distilled white vinegar for a clean, sharp flavor that is classic to salt and vinegar preparations.
- Patting the potatoes dry before broiling is crucial to achieve a crispy texture.
- You can adjust the salt to taste for a milder or stronger saltiness.
- Serving these potatoes warm enhances their flavor and crispness.
