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.
Calories: 238kcal
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.
Nutrition
Calories: 238kcal | Carbohydrates: 39.8g | Protein: 4.6g | Fat: 7.2g | Fiber: 4.8g