Clear your calendar. The potatoes are ready. These salt and vinegar fingerling potatoes pack all the great flavors of your favorite potato chips, but in a juuuust slightly more civilized form that's perfect for snacking or as a side dish.
Why we love this recipe
Way back in 2009, these salt and vinegar potatoes were my very first recipe to go viral — and they're still among the most popular recipes of all time. They've been shared on Pinterest something like a literal million times. People LOVE them.
I love them too. They're:
- Super-tangy and savory (with instructions for making them milder if you prefer)
- Perfect alongside a burger or veggie burger, flying solo, or classed up with a highbrow steak
- Naturally vegan and gluten-free
Since those early days, I've updated the post for clarity and made a very small tweak to the recipe. If you're a fan of old-school food blog content, scroll down below the recipe card to read the original text. I gotta say, it's a banger.
What you'll need
Here's a glance at the ingredients you'll need to make this easy recipe.
- Fingerling potatoes have a nice shape for slicing into two-bite pieces. They're very similar in texture and behavior to Yukon Gold and other gold-fleshed potato varieties, so if you can't find them, just go ahead and use what you've got.
- Good old distilled white vinegar provides the bold tanginess you expect from salt and vinegar potatoes.
- You can use kosher salt or fine sea salt — just note the difference in measurement.
How to make it
Here's an overview of what you'll do to make a fantastic batch of salt and vinegar fingerling potatoes. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Slice the potatoes and place them into a small pot with the vinegar and a tablespoon of the salt.
- Bring to a boil, then simmer until fork-tender. Let them cool in the liquid for half an hour.
- Drain the potatoes and pat them dry with paper towels. Toss with olive oil, salt, and pepper, and arrange on a baking sheet in a single layer.
- Broil until lightly browed on both sides. That's it!
Expert tips and FAQs
Yup, you can! Made with two cups of vinegar, these potatoes taste very tangy, which some people love. For a milder version that still packs a punch, use one cup of vinegar and top up with extra water.
Nope.
If it's midsummer and you'd rather not fire up the broiler, or if you're grilling anyway, you can make these bad boys on the grill instead. Follow the recipe through the boiling and cooling phase, then toss the potatoes in a bowl with the olive oil, remaining salt, and pepper.
Grill on medium-high for about five minutes per side, until lightly browned and perfectly tender.
Salt and vinegar fingerling potatoes are at their best shortly after you take them out of the oven. The combination of crisp exterior and tender interior is a fleeting joy. You can prepare them in advance through the vinegar phase and let them sit in the liquid until you're ready to proceed, then broil shortly before serving.
Leftovers will keep in an airtight container in the fridge for a week. You can reheat and recrisp them in the oven at 350°F or in the toaster oven.
More easy snack-inspired recipes
If you're into salt and vinegar potatoes, you might also really like some of our other snack-inspired recipes, just sayin.
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Salt and Vinegar Fingerling Potatoes
These salt and vinegar fingerling potatoes pack all the great flavors of your favorite potato chips, but in a juuuust slightly more civilized form that's perfect for snacking or as a side dish. PLEASE NOTE: These are not potato chips, and they are not meant to get super-crispy. They're essentially very flavorful roasted potatoes.
Ingredients
- 1 pound (454 grams) fingerling potatoes, sliced lengthwise to ¼-inch thickness
- 2 cups distilled white vinegar (see note 2)
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 tablespoons olive oil
- ¼ teaspoon freshly ground black pepper
Instructions
- In a small pot, combine the potato slices, vinegar, and one tablespoon of the salt. If vinegar does not cover potatoes by at least ¼ inch, top it up with cold water until it does.
- Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes.
- Let cool in liquid for 30 minutes.
- Drain well and pat potatoes dry with paper towels.
- Preheat the broiler with a rack about 6 inches below the heat source.
- Dump the potato slices onto a sheet pan. Sprinkle with the olive oil, remaining teaspoon of salt, and the pepper. Toss to coat.
- Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more.
Notes
- Fingerling potatoes have a nice shape for slicing into two-bite pieces. They're very similar in texture and behavior to Yukon Gold and other gold-fleshed potato varieties, so if you can't find them, just go ahead and use what you've got.
- Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup cold water, plus any extra water you need to cover the potatoes with liquid.
- Instead of kosher salt, you can use fine sea salt. Use one tablespoon in the boiling liquid, but reduce the amount sprinkled on before broiling to ¾ teaspoon.
- If it's midsummer and you'd rather not fire up the broiler, or if you're grilling anyway, you can make these bad boys on the grill instead. Follow the recipe through step 4, then toss the potatoes in a bowl with the olive oil, remaining salt, and pepper. Grill on medium-high for about five minutes per side, until lightly browned and perfectly tender.
- Salt and vinegar fingerling potatoes are at their best shortly after you take them out of the oven. The combination of crisp exterior and tender interior is a fleeting joy. You can prepare them in advance through the vinegar phase and let them sit in the liquid until you're ready to proceed, then broil shortly before serving.
- Leftovers will keep in an airtight container in the fridge for a week. You can reheat and recrisp them in the oven at 350°F or in the toaster oven.
Adapted from Martha Stewart Living, June, 2009.
Nutrition Information:
Amount Per Serving: Calories: 238Total Fat: 7.2gCarbohydrates: 39.8gFiber: 4.8gProtein: 4.6g
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Here's the post's original text from 2009
Sometimes when I get too busy, I end up assigning a lot of tasks to my pretend intern. She is not super-effective. Sometimes I think her lack of effectiveness stems from my own carelessness in having hired the wrong Myers-Briggs personality type for the job. (She’s a total INFP.) Sometimes I think her lack of effectiveness stems from the fact that she is pretend.
Either way, today she has only one thing to do. She is clearing my calendar so I can sit at home and eat potatoes.
Something had to give
This isn’t the way the day was supposed to go. I woke up before six, because babies do not appreciate the subtleties of Daylight Savings. (They do not fall back, and they do not fall back to sleep.) I went to the gym. I did weighted walking lunges. This was not a day to mess with me.
But since June I have had one of those irresistible little Martha Stewart Living pull-out recipe cards in my files. The kind with the dappled lighting they pretend is filtering through the trees and onto your perfectly adorned picnic table. The kind it is not a day to mess with.
And that’s not all. Since July I have had a large bottle of white vinegar in the pantry. And since Sunday’s farmers’ market I have had several pounds of perfect little fingerling potatoes burning a hole in my concentration. Something had to give.
Something gave. It was my schedule.
Salt and vinegar potatoes for one?
The recipe below serves four in typical circumstances. Under certain conditions, however, it serves one. And that is all I plan to say about that.
The original recipe calls for finishing these beauties on the grill. Since we’re headed toward colder days, I’ve broiled them instead, which worked out nicely (but feel free to grill them on medium-high heat for the same amount of time if you’re one of those types).
I won’t lie—they’re a little intense. In fact, I’d guess that Myers-Briggs would classify them as an ESTJ. They could probably finish my chores in less than half the time my current intern takes.
In both of these situations, intensity can be a very desirable characteristic, and I will definitely be hiring back these little extroverts in the near future.
For example, at dinnertime.
Marcia says
yummo..these are to die for...
The Contessa (Linda) says
These are so good. I featured them on Weekly Rays of Sunshine as one of my favorite pins of the week. Hope you can drop by.
Have a great weekend. Linda
http://www.tumbleweedcontessa.com/blog/weekly-rays-of-sunshine-17/
Caroline says
I found this recipe on Pinterest, and made it that very same night. Hands-down my new favorite potato recipe! How has no one ever thought of this before?!? Since we didn't have fingerling potatoes, I just used regular ol' Idaho spuds... seriously delicious! I think I'm making them again tonight. Thank you!
Cooking Andrea says
Holy cow. Just made a double batch- one batch with blue fingerlings, one batch with regular. The blue is out and cooling while the 2nd batch broils- I'm having a difficult time keeping my hands off those delicious taters!
ursula says
Why is it when I want to print this recepie You cannot see it
shanae says
do you have to use kosher salt? can you use sea salt?
Anita says
I came on here looking for this delish recipe that piqued my interest on pinterest and came away chuckling my head of at your blog, with the recipe printed out. As an ESTJ it was a very enjoyable read! Have a nice day 🙂
sarah says
!!!! found your recipe via pinterest and practically squealed with delight; I've got a few small bags of rose finn apple fingerlings leftover from my own garden this summer, and both the hubs and I are mad for roasted potatoes and for salt-and-vinegar-anything. Perfect! These are just the thing to stand up to the heap of Czech declension and translation work I've got to do tonight. 😉
Peggy says
Weeeellllll ... I hope to find out real soon how these taste 🙂 They're in the oven. First I have to get a medic (read = wife) to fix up the palm of my hand that I took a nice chunk out of with the mandolin :S
Will report further on the taters!
Emil says
So simple, so delicious! I prefer these simple potatoes recipes to haute cuisine...
Ang says
These look delicious! Here in Tassie we grow some of the most delicious spuds in the world - although I am biased! I will definitely give this a go 🙂
Carolyn says
Hi Jody -- small, waxy potatoes are best, but this is a pretty flexible recipe. It should work pretty well with whatever kind of potatoes you have.
Jody Hustak says
Would a person be able to use any type of potato for this recipe? We are heading out to the camper this weekend and this would be a great side for one of our meals. Thanks much
Gabby @ the veggie nook says
Your site is so gorgeous! And healthier salt and vinegar potatoes sound amazing! Would definitely help curb a craving for the deep fried variety any day 🙂
Abby says
These sound really good... But quick question... Does it HAVE to be Kosher salt? Can it not be regular salt? And Veggie oil instead of EVOO ?
Sherri says
Oooohhh, I'm about half-way through making them - they're soaking after boiling. I should have read through all the comments, I see now that my big white potato that I used might be too starchy. 🙁 I'll give it a whirl anyway. The vinegar sure smells good - I'm salivating already!
Patricia Case says
I can't wait to try these, I bet these would make a great dinner party item. Making in advance and then putting under the broiler just before serving....can't wait!
Kim says
This picture made me super hungry which is either the impact of great photography ( I could almost smell these) or the fact hat I am 5 lbs from my weight watcher goal and gorging myself on potatoes may not be the wisest choice -- although certainly FULL - Filling! By the way, love your blog -- I am smiling (OH...and hungry).
brenda says
Can you use a regular white or russet potato and slice them in 1/4 inch circles? I have never used fingerlings or even seem them in my store. Are they seasonal?
Carolyn says
Hi Brenda, fingerlings are a type of boiling potato (sometimes called waxy potatoes), rather than a starchy variety, like a russet. If you can't find fingerlings, you can substitute another type of small boiling potato like new potatoes, Yukon Gold, or red-skinned.
Sue says
These looked just so yummy that I made them tonight for dinner. My husband and I both LOVED them and, believe me, I will be making them often! Thank you!
Carolyn says
That's great, Sue. Glad you liked them.
Jo says
I am going to try this tonight as I usually only season and oil the potato and before baking in oven, I also do this with ordinary potatoes and pumpkin. The extra boil with vinegar sounds great. Not sure about pumpkin though 🙂
Cathryn Floyd says
can you reuse the vinegar?
Cathryn Floyd says
i mean.. i can i reuse the vinegar to make more of these vinegar chips
Patricia Case says
I would thinkk you would want to refrigerate the vinegar, the potato starch residue may spoil.
Carolyn says
Hi Cathryn, I've never tried to reuse the vinegar, but I don't see why not. If you try it, please report back.!
Vidhya says
Hi, Found your website thru Jan 19th Link a la mode.. i liked the how to take ur own photo post but i absolutely love this one.. delish!!! will b back for more 🙂
Sheena says
I tried this recipe last night and loved it. Thanks for such a great idea!
Carolyn says
So glad. Thanks for letting me know!
LeaAnn says
I have tried these and they are scrumptious! I shared your recipe and picture on a cooking website in which I gave you credit for both. =)
Karen says
I'm thinking malt vinegar.
Cookie and Kate says
These potatoes landed in my inbox this morning (via Gojee) and it was love at first site. So far I've only roasted whole fingerling potatoes, which are delicious and about as easy as it gets, but your recipe is next. Salt and vinegar! Yeah!
Candace Karu says
Easy and delicious, one of those "why didn't I think of that" recipes. Thank you so much!
Kevin & Robin says
We made these as a midnight snack. They are quick, easy and AMAZINGLY DELICIOUS. I'll be making these again and again and again...
Candace Creations says
Oh my gosh i can't stop drooling literally...you are an angel! I've made grilled potato slabs before with russets that were awesome but now all i want to do is try THESE! Dinner might be served early tonight...don't know if I can wait much longer....oh my!
Jami says
Question, do you have more recipes or suggestions for potatoes like this that don't include vinegar? I am one that just doesn't care for it but I have always loved potatoes with crisp outsides like I use to have from my childhood... these look a lot like them but again, just the whole vinegar thing isn't my cup of tea 🙂 thanks!
Claire says
Just made this, and my boyfriend and I really loved it! So tasty, and easy too! Highly recommended to anyone who loves salt and vinegar chips. I substituted half the white vinegar with apple cider vinegar, and I thought it added just a hint of cider flavor to the potatoes, a nice layer of complexity, if you ask me. Thanks for the recipe!
Carolyn says
Priya, I'm so glad. Thanks for letting us know!
Don, I learned from using vinegar for cleaning that as soon as it dries, it doesn't smell anymore. That seems to hold for cooking, too.
gaga says
How interesting! I love salt and vinegar potato chips, so I'm sure I'd love this.
Don says
This sounds great but does your house stink of vinegar after?
Priya says
made these last night - DELISH!
Jennifer says
Kudos to you for taking on weighted walking lunges and the intensity of the salt and vinegar combo in one day. These potatoes sound/look well worth all of your effort.
Frenchie says
I have always had a love/hate relationship with salt and vinegar potato chips, but I have a feeling that this homemade version would change that. My room mate is obsessed with salt and vinegar, so this seems like a treat worth trying aroung here.
maggie says
Oooh, wow, those do sound intense. And pretty awesome.
MomVee says
I was all ready to volunteer for the intern job, but I am also an INFP.
You may be thinking that I need an intern myself. But I thought maybe, if I were your intern, I could eat some of those potatoes. And, for that matter, some poached Asian pears.
small kitch cara says
This has become my default way of cooking potatoes--boiling them first, then doing whatever I feel like with them. I've made many a batch of hash browns like this, from cold cooked potatoes I'd been keeping on my fridge (actually, cooling the, lets them dry even more and become even more crispy when you fry or bake). Love the idea of vinegar as flavoring!