Crispy Salt and Vinegar Fingerling Potatoes

Salt and Vinegar Fingerling Potatoes are my go to side dish when I want something that tastes like a snack but still feels like real food. You know those nights when you are tired of plain roasted potatoes, but you also do not want to fry anything or make a big mess? This is that recipe. The kitchen smells sharp and cozy at the same time, and the potatoes come out **tangy, salty, and lightly crisp** around the edges. I started making these after craving salt and vinegar chips, and honestly, these hit the same spot but feel more satisfying. If you have a bag of fingerlings hanging out in the pantry, you are already halfway there.

Salt and Vinegar Fingerling Potatoes

I love this recipe because it is simple, but it tastes like you did something special. The big idea is that the potatoes soak up vinegar first, then you roast them until the outsides turn a little crusty and the insides stay creamy. That combo of **sharp vinegar** and **flaky salt** is basically addictive.

Also, these are super flexible. You can keep them classic, or you can dress them up with herbs, garlic, or even a little heat. If you are a salt and vinegar fan in general, you might also like these salt and vinegar zucchini chips for a crunchy snack moment.

Ingredients for Salt and Vinegar Potatoes

You do not need anything fancy. I am listing the basics, and then you can tweak from there.

• 1.5 to 2 pounds fingerling potatoes
• 1 cup vinegar (more on which kind below)
• 2 cups water
• 1.5 teaspoons kosher salt plus more for finishing
• 2 to 3 tablespoons olive oil
• Optional: garlic powder, black pepper, chopped parsley, chili flakes

A quick note on salt: I like kosher salt for cooking, then a pinch of flaky salt at the end if I have it. That last hit of salt makes the flavor pop in a big way.

The Best Potatoes to Use for This Recipe

Fingerlings are my favorite here because they are small, they cook evenly, and they have that naturally buttery texture inside. Plus, they look kind of fancy without you doing anything. For Salt and Vinegar Fingerling Potatoes, I usually go for potatoes that are similar in size so they roast at the same pace.

If you cannot find fingerlings, baby Yukon golds work well. Just cut them into halves or thick slices so they behave like fingerlings in the oven. I would not use big russets for this one. They can get a little dry and fluffy, and this recipe really shines when the centers stay creamy.

Choosing the Best Vinegar and Adjusting the Tanginess

Let us talk vinegar, because it matters. I usually reach for **apple cider vinegar** because it is tangy but not harsh, and it has a tiny bit of sweetness that plays nice with potatoes. White vinegar works too, and it gives you that classic chip like bite.

If you are sensitive to strong vinegar flavors, you can do two things:

First, use apple cider vinegar instead of white. Second, shorten the simmer time a little so the potatoes do not soak up quite as much. On the other hand, if you want them extra punchy, let them sit in the warm vinegar water for a few extra minutes after cooking.

Side note, if you are into apple cider vinegar in general, I have seen so many people experiment with it for different reasons, including this apple cider vinegar recipe for weight loss. Not saying it is magic, but it is interesting to read and it explains a few ways people use it.

Ingredient Substitutions and Simple Variations

This recipe is easy to customize, which is great if you are cooking for picky eaters or just using what you have.

Here are a few simple swaps:

Oil: Olive oil is my usual, but avocado oil works if you want a more neutral taste.

Seasonings: Garlic powder is the easiest add. If you have fresh garlic, add it late or it can burn.

Herbs: Parsley is bright and classic, but dill is fun too.

Heat: Chili flakes or a tiny sprinkle of cayenne if you want a little kick.

If you are serving these at a holiday meal, and you like sweet and savory sides on the same plate, you might also want to peek at this candied sweet potatoes recipe. Totally different vibe, but it rounds out a spread really nicely.

Equipment You’ll Need

You do not need much, which is part of the charm. Here is what I use:

• A medium pot (for the vinegar simmer)
• A baking sheet
• Parchment paper or foil (optional, but cleanup is easier)
• A colander for draining
• A spatula or tongs for flipping

That is it. No fancy gadgets, no weird tools you will use once and forget about.

How to Make Salt and Vinegar Fingerling Potatoes

My step by step method

This is the method I trust every time, because it gives you that tangy flavor all the way through instead of just on the surface.

• Heat your oven to 425 F.
• Rinse the fingerlings and slice any thick ones in half lengthwise so they are close in size.
• Add vinegar, water, and 1.5 teaspoons kosher salt to a pot. Bring it to a boil.
• Add potatoes and simmer 10 to 12 minutes. You want them just barely tender, not falling apart.
• Drain well, then let them steam dry in the colander for 3 to 5 minutes. This helps crisping later.
• Toss potatoes with olive oil on the baking sheet. Spread them out so they are not crowded.
• Roast 20 minutes, flip, then roast another 15 to 20 minutes until browned and crisp at the edges.
• Finish with extra salt to taste. Add pepper, herbs, or garlic powder if you want.

Once you make Salt and Vinegar Fingerling Potatoes this way, it is hard to go back to basic roasted potatoes.

How to Get Lightly Crisp Edges and Tender Centers

This is the part people struggle with, so here are my real life tips.

Do not skip the steam dry step. When you drain the potatoes, letting them sit for a few minutes drives off moisture. Moisture is the enemy of crisp edges.

Do not overcrowd the pan. If the potatoes are piled up, they steam instead of roast. Use two pans if you have to. It is worth it.

Use enough oil to coat. You do not need to drown them, but a light coating helps browning and keeps the texture right.

High heat is your friend. 425 F is the sweet spot in my oven. If your oven runs cool, you might need a few extra minutes.

If you are someone who likes little practical food tips that actually work, I also tried reading about random hacks like this salt and ice trick to lose weight. Not a cooking tip, obviously, but I enjoy seeing what people are testing out and talking about.

Broiled vs. Grilled Salt and Vinegar Potatoes

I usually roast these, but I have tried both broiling and grilling depending on the season.

Broiled: Great when you want extra browning fast. Roast them most of the way, then broil for 1 to 3 minutes at the end. Watch closely because they can go from perfect to burnt quick.

Grilled: Perfect in summer when you do not want to heat up the kitchen. I recommend using a grill basket or skewers so they do not roll around. Parboil them in the vinegar mixture first, then toss with oil and grill until crisp and charred in spots.

For Salt and Vinegar Fingerling Potatoes, broiling is the fastest way to get that snacky crunch, but grilling gives you a smoky edge that is honestly really fun.

Common Mistakes and Troubleshooting Tips

I have made every mistake at least once, so here is how to avoid the common ones.

Mistake: They are mushy.
You simmered too long. Next time, start checking at 9 minutes. You want a fork to go in with a little resistance.

Mistake: Not tangy enough.
Use a stronger vinegar like white vinegar, or let the drained potatoes sit in the colander a minute less so they keep a little vinegar moisture clinging to them before roasting.

Mistake: Too tangy or sharp.
Switch to apple cider vinegar or reduce the vinegar to 3/4 cup and increase water a bit. You can also finish with a tiny drizzle of olive oil and a pinch more salt to balance the bite.

Mistake: Not crisping.
Most likely the pan is crowded or the potatoes were too wet. Spread them out and let them steam dry longer.

Mistake: They stick to the pan.
Use parchment or foil, and make sure there is enough oil. Also let them roast a bit longer before flipping so they release naturally.

What to Serve With Salt and Vinegar Potatoes

These potatoes are bold, so I like pairing them with simple mains. Here are my favorites:

• Grilled chicken with a simple lemon and herb seasoning
• Salmon or any flaky fish with a light sauce
• Burgers when you want a change from fries
• Eggs for breakfast for dinner, especially with some greens
• Anything smoky like sausage or barbecue

If you are doing a comfort food dinner, this pairs surprisingly well with something hearty like black beans and rice with sausage. The potatoes cut through the richness and make the meal feel extra satisfying.

Common Questions

Can I make these ahead of time?

Yes. They are best right out of the oven, but you can parboil them in the vinegar water earlier in the day, drain, and refrigerate. Then roast when you are ready to eat.

Do I need to peel fingerling potatoes?

Nope. The skins are thin and they help hold everything together. Just scrub them well.

How do I store and reheat leftovers?

Store in the fridge in a sealed container for up to 4 days. Reheat on a baking sheet at 400 F for about 10 to 15 minutes to bring back some crispness.

Can I use white vinegar only?

Absolutely. White vinegar gives the strongest classic salt and vinegar flavor. If it feels too sharp, switch to apple cider vinegar next time or use a half and half mix.

Why are my potatoes bitter after roasting?

Usually it is burnt garlic or burnt bits on the pan. If you add garlic, use powder or add fresh garlic near the end so it does not scorch.

A quick wrap up before you start cooking

If you want a side dish that feels fun, snacky, and still easy, Salt and Vinegar Fingerling Potatoes are the move. You simmer them in vinegar, roast them hot, and finish with salt until they taste just right. Once you get the steam dry step and the pan spacing down, the texture becomes super reliable. If you want more inspo, I found helpful comparisons in this Salt & Vinegar Potatoes Recipe (Soft, Crispy and Flavorful) and this version too, Salt and Vinegar Fingerling Potatoes – Umami Girl. Now go grab that bag of fingerlings and make a batch, because you are probably going to want seconds.

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