Salt and Vinegar Broiled Fingerling Potatoes

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Clear your calendar. The potatoes are ready. These salt and vinegar 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.

golden slices of salt and vinegar fingerling potatoes in a bowl with thyme

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.

Expert tips and FAQs

Can I adjust the tanginess?

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 half vinegar, half water.

Do I have to cook these in the broiler?

Nope, you can grill them on medium-high instead if you like!

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 Broiled Fingerling Potatoes

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 water. Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery. PLEASE NOTE: These are not potato chips, and they are not meant to get super-crispy. They're essentially very flavorful roasted potatoes.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves Serves 2


  • 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness (see note)
  • 2 cups distilled white vinegar
  • Extra virgin olive oil
  • Sea salt
  • Pepper


  1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
  2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and 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. Serve warm.


You can substitute regular waxy potatoes such as Yukon Gold.

Adapted from Martha Stewart Living, June, 2009.

Nutrition Information

Amount Per Serving:

Calories:: 238 Total Fat:: 7.2g Carbohydrates:: 39.8g Fiber:: 4.8g Protein:: 4.6g

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  1. Marcia

    yummo..these are to die for…

  2. 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

  3. Caroline

    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!

  4. Cooking Andrea

    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!

  5. ursula

    Why is it when I want to print this recepie You cannot see it

  6. shanae

    do you have to use kosher salt? can you use sea salt?

  7. Anita

    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 🙂

  8. !!!! 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. 😉

  9. Peggy

    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!

  10. Emil

    So simple, so delicious! I prefer these simple potatoes recipes to haute cuisine…

  11. 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 🙂

  12. 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.

  13. Jody Hustak

    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

  14. Gabby @ the veggie nook

    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 🙂

  15. Abby

    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 ?

  16. Sherri

    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!

  17. 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!

  18. Kim

    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).

  19. brenda

    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?

    1. 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.

  20. Sue

    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!

    1. That’s great, Sue. Glad you liked them.

  21. Jo

    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 🙂

  22. Cathryn Floyd

    can you reuse the vinegar?

    1. Cathryn Floyd

      i mean.. i can i reuse the vinegar to make more of these vinegar chips

      1. I would thinkk you would want to refrigerate the vinegar, the potato starch residue may spoil.

    2. Hi Cathryn, I’ve never tried to reuse the vinegar, but I don’t see why not. If you try it, please report back.!

  23. 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 🙂

  24. I tried this recipe last night and loved it. Thanks for such a great idea!

    1. So glad. Thanks for letting me know!

  25. LeaAnn

    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. =)

  26. Karen

    I’m thinking malt vinegar.

  27. 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!

  28. Easy and delicious, one of those “why didn’t I think of that” recipes. Thank you so much!

  29. Kevin & Robin

    We made these as a midnight snack. They are quick, easy and AMAZINGLY DELICIOUS. I’ll be making these again and again and again…

  30. 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!

  31. Jami

    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!

  32. Claire

    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!

  33. 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.

  34. How interesting! I love salt and vinegar potato chips, so I’m sure I’d love this.

  35. This sounds great but does your house stink of vinegar after?

  36. Priya

    made these last night – DELISH!

  37. 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.

  38. Frenchie

    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.

  39. maggie

    Oooh, wow, those do sound intense. And pretty awesome.

  40. 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.

  41. small kitch cara

    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!