Description
Crispy roasted fingerling potatoes with tangy salt and vinegar flavor, boiled first then roasted for the perfect combination of fluffy interiors and golden crispy edges.
Ingredients
Scale
- 2 pounds fingerling potatoes, halved lengthwise
- 3 tablespoons white vinegar, divided
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon malt vinegar (optional)
- 2 tablespoons fresh chives, chopped
Instructions
- 1. Preheat oven to 450°F and line a baking sheet with parchment paper.
- 2. Boil water with 2 tablespoons white vinegar in a large pot.
- 3. Add halved potatoes and cook 8-10 minutes until fork-tender.
- 4. Drain thoroughly and let sit 2-3 minutes to evaporate moisture.
- 5. Transfer to baking sheet, drizzle with olive oil and toss to coat.
- 6. Arrange cut-side down in single layer, sprinkle with salt and pepper.
- 7. Roast 25-30 minutes until deep golden brown and crispy.
- 8. Remove from oven and drizzle with remaining vinegar.
- 9. Garnish with chives and serve immediately.
Notes
Store leftovers in refrigerator up to 3 days. Reheat in 400°F oven for 8-10 minutes to restore crispiness. Don’t microwave as this makes them soggy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 2g
- Sodium: 395mg
- Fat: 5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g