Salt and Vinegar Fingerling Potatoes Recipe
These Salt and Vinegar Fingerling Potatoes are thinly sliced fingerling potatoes simmered in a tangy vinegar brine, then broiled to a crisp, golden finish. The perfect balance of tartness and saltiness makes for a vibrant and flavorful side dish that’s both simple and satisfying.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Broiling
- Cuisine: American
Ingredients
Potatoes
- 1 pound (454 grams) fingerling potatoes, sliced lengthwise to 1/4-inch thickness
Vinegar Brine
- 2 cups distilled white vinegar
- 1 tablespoon kosher salt
Seasoning for Broiling
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare and simmer potatoes: In a small pot, combine the sliced fingerling potatoes, vinegar, and 1 tablespoon of kosher salt. If the vinegar does not fully cover the potatoes by at least 1/4 inch, add cold water to cover. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 8 minutes.
- Cool in vinegar liquid: Remove the pot from heat and let the potatoes cool in the vinegar brine for 30 minutes, allowing them to absorb the tangy flavor.
- Drain and dry potatoes: Drain the potatoes thoroughly and pat them dry with paper towels to remove excess moisture which ensures better browning under the broiler.
- Preheat broiler: Set your oven's broiler to high and position a rack about 6 inches below the heat source to ensure proper cooking and crisping of the potatoes.
- Season potatoes: Spread the potato slices on a sheet pan. Sprinkle with the remaining 1 teaspoon salt, olive oil, and freshly ground black pepper. Toss to evenly coat all slices.
- Broil potatoes: Arrange the coated potato slices in a single layer on the sheet pan. Broil for about 7 minutes until the tops are lightly browned.
- Flip and finish broiling: Flip the potato slices and broil for an additional 5 minutes until the other side is also lightly browned and crispy. Remove from oven and serve.
Notes
- Use distilled white vinegar for a clean, sharp vinegar flavor.
- Patting the potatoes dry before broiling is key to achieving a crispy texture.
- Keep a close eye while broiling to prevent burning, as broilers can vary in intensity.
- This recipe serves 2 as a side dish but can be easily doubled for larger groups.
