Salt and Vinegar Fingerling Potatoes Recipe
Introduction
Salt and vinegar fingerling potatoes offer a tangy twist on a classic favorite. These crispy, flavorful slices are perfect as a snack or a side dish that’s sure to impress. Simple to prepare, they combine a zesty vinegar soak with a broiled finish for delightful texture.
Ingredients
- 1 pound (454 grams) fingerling potatoes, sliced lengthwise to 1/4-inch thickness
- 2 cups distilled white vinegar
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
Instructions
- Step 1: In a small pot, combine the potato slices, vinegar, and 1 tablespoon of the kosher salt. If the vinegar does not cover the potatoes by at least 1/4 inch, add cold water until it does.
- Step 2: Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 8 minutes.
- Step 3: Let the potatoes cool in the liquid for 30 minutes to absorb the flavors.
- Step 4: Drain the potatoes well and pat them dry with paper towels to remove excess moisture.
- Step 5: Preheat your broiler with a rack placed about 6 inches below the heat source.
- Step 6: Spread the potato slices on a sheet pan. Sprinkle with olive oil, the remaining teaspoon of salt, and black pepper. Toss gently to coat evenly.
- Step 7: Arrange the slices in a single layer. Broil until lightly browned on top, approximately 7 minutes. Flip the slices and broil the other side until lightly browned, about 5 minutes more.
Tips & Variations
- Use flavored vinegar, like apple cider or malt, for a unique twist on the traditional salt and vinegar flavor.
- Try adding fresh herbs like rosemary or thyme after broiling for extra aroma and taste.
- For extra crispiness, allow the potatoes to dry thoroughly before broiling and avoid overcrowding the pan.
Storage
Store leftover salt and vinegar fingerling potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or under the broiler briefly to restore crispness. Avoid microwaving as it may soften the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, small waxy potatoes work best, but you can experiment with baby reds or Yukon golds. Adjust cooking times as needed to achieve tenderness.
Why do I need to pat the potatoes dry before broiling?
Removing excess moisture ensures the potatoes crisp up nicely under the broiler instead of steaming, giving you a perfect texture.
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Salt and Vinegar Fingerling Potatoes Recipe
- Total Time: 1 hour (including cooling time)
- Yield: 4 servings 1x
Description
Salt and Vinegar Fingerling Potatoes are a tangy and flavorful side dish made by simmering thinly sliced fingerling potatoes in vinegar and salt, then broiling them to achieve a lightly browned, crispy texture. This recipe combines the sharpness of vinegar with the earthiness of fingerling potatoes, enhanced by olive oil and freshly ground black pepper for a perfect balance of taste and texture.
Ingredients
Potatoes and Marinade
- 1 pound (454 grams) fingerling potatoes, sliced lengthwise to 1/4-inch thickness
- 2 cups distilled white vinegar
- 1 tablespoon plus 1 teaspoon kosher salt
Seasoning
- 2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
Instructions
- Simmer the Potatoes: In a small pot, combine the potato slices, vinegar, and one tablespoon of kosher salt. If the vinegar does not cover the potatoes by at least 1/4 inch, add cold water to cover. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 8 minutes.
- Cool the Potatoes: Allow the potatoes to cool in the vinegar liquid for 30 minutes to absorb flavor.
- Drain and Dry: Drain the potatoes thoroughly and pat them dry using paper towels to remove excess moisture for better browning.
- Preheat the Broiler: Set your oven broiler and position the rack about 6 inches below the heat source to prepare for broiling.
- Season the Potatoes: Transfer the potato slices onto a sheet pan. Sprinkle with 2 tablespoons of olive oil, the remaining teaspoon of kosher salt, and freshly ground black pepper. Toss gently to evenly coat all slices.
- Broil the Potatoes: Spread the potato slices in a single layer on the sheet pan. Broil until the tops are lightly browned, about 7 minutes. Flip each slice and broil the other side until it is lightly browned, about 5 minutes more.
Notes
- Using distilled white vinegar gives a clean, tart flavor that complements the potatoes without overpowering them.
- Patting potatoes dry before broiling helps achieve better browning and crispiness.
- Adjust broiling time depending on your oven to avoid burning.
- This dish pairs well with grilled meats or can be served as a tangy side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Broiling
- Cuisine: American
Keywords: Salt and Vinegar Potatoes, Fingerling Potatoes, Broiled Potatoes, Tangy Side Dish, Potato Recipe
