Description
These Salt and Vinegar Fingerling Potatoes are a tangy, salty, and lightly crisp side dish that satisfies cravings without the mess of frying.
Ingredients
Units
Scale
For the Potatoes
- 1.5 to 2 pounds fingerling potatoes (Choose similar sizes for even cooking.)
- 1 cup vinegar (apple cider or white) (Apple cider vinegar offers a milder taste.)
- 2 cups water
- 1.5 teaspoons kosher salt (Plus more for finishing.)
- 2 to 3 tablespoons olive oil (Can substitute with avocado oil.)
Optional Seasonings
- to taste garlic powder
- to taste black pepper
- to taste chopped parsley
- to taste chili flakes (Add if you want a little heat.)
Instructions
Preparation
- Heat your oven to 425°F.
- Rinse the fingerlings and slice any thick ones in half lengthwise.
- In a medium pot, add vinegar, water, and kosher salt. Bring it to a boil.
- Add potatoes and simmer for 10 to 12 minutes, until just barely tender.
- Drain the potatoes well and let them steam dry in a colander for 3 to 5 minutes.
Cooking
- Toss potatoes with olive oil on the baking sheet, spreading them out evenly.
- Roast for 20 minutes, then flip the potatoes and roast for another 15 to 20 minutes until crispy and browned at the edges.
- Finish with extra salt to taste and add any optional seasonings if desired.
Notes
For best results, do not skip the steam dry step and avoid overcrowding the pan. Adjust cooking times based on your oven’s heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 1
- Sodium: 300
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 36
- Fiber: 4
- Protein: 4
