Description
Salt and Vinegar Fingerling Potatoes are a tangy and crispy side dish featuring tender potato slices simmered in vinegar and then broiled to a delightful golden finish. This recipe combines the sharpness of white vinegar with the earthiness of fingerling potatoes, enhanced by a touch of olive oil and seasoning for a flavorful, crunchy treat perfect for any meal.
Ingredients
Potatoes and Vinegar Mixture
- 1 pound (454 grams) fingerling potatoes, sliced lengthwise to 1/4-inch thickness
- 2 cups distilled white vinegar
- 1 tablespoon kosher salt (divided)
For Broiling
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare Potatoes: In a small pot, combine the sliced fingerling potatoes, 2 cups of distilled white vinegar, and 1 tablespoon of kosher salt. If the vinegar does not cover the potatoes by at least 1/4 inch, add cold water to ensure full coverage.
- Simmer: Bring the mixture to a boil, then reduce heat and simmer for about 8 minutes, or until the potatoes are fork-tender.
- Cool: Allow the potatoes to cool in the vinegar liquid for 30 minutes, letting them soak up the flavor.
- Drain and Dry: Drain the potatoes well and gently pat them dry with paper towels to remove excess moisture.
- Preheat Broiler: Preheat your oven broiler with a rack positioned about 6 inches below the heat source to ensure even browning.
- Season Potatoes: Place the potato slices on a sheet pan. Sprinkle with 2 tablespoons of olive oil, the remaining 1 teaspoon of kosher salt, and freshly ground black pepper. Toss the slices gently to coat them evenly.
- Broil Potatoes: Arrange the potatoes in a single layer on the sheet pan. Broil them for about 7 minutes until the tops are lightly browned. Flip the potato slices and broil for an additional 5 minutes or until the underside is browned and crispy.
Notes
- The potatoes can be soaked in the vinegar mixture for longer if desired, up to 1 hour, for a more intense tangy flavor.
- Fingerling potatoes work best for this recipe due to their size and texture, but small waxy potatoes can be used as a substitute.
- Use olive oil with a mild flavor to not overpower the tangy taste of the potatoes.
- Watch the potatoes carefully under the broiler to prevent burning, as broiling times can vary based on oven strength.
