Salt And Vinegar Broiled Fingerling Potatoes

The pot lid rattles and you know dinner is almost ready. You catch a whiff of that tangy vinegar mixed with the smell of crisping potatoes. It9s the kinda aroma that makes you wanna drop whatever you9re doing and just stand by the stove.

You notice the fingerling potatoes are getting that perfect tender pull that means they9re cooked just right. They9re soft but not falling apart, and you remember that simmer in vinegar was the secret. That slow release of steam from the pot has you feel relaxed, knowing dinner9s gonna be great.

In this moment, you9re glad for your pressure cooker. It cuts down on the wait but still makes it feel like you spent forever making something delicious. As the timer ticks down and you get ready to quick release the pressure, you think about all the crispy goodness that9s just around the corner.

Why Your Cooker Beats Every Other Pot

• Pressure builds up heat fast, so your potatoes get tender pull way quicker than boiling on the stove. Try pairing this method with other slow cooker recipes for ultimate kitchen efficiency.
• Steam cues inside the cooker tell you when stuff9s just right, no need to guess.
• Natural release lets the potatoes finish cooking gently, keeping them tender but firm.
• You get even cooking throughout without constantly stirring or watching closely. This is a great alternative to traditional roasting like in our Roasted Rack of Lamb recipe.
• Quick release means you control the cooking time perfectly, no overdone spuds here.
• It9s a hands-off method, so you can multitask or chill while dinner9s happening.
• The sealed environment locks in that sharp vinegar tang and sea salt flavor better than baking alone.

All the Pieces for This Meal

You gotta start with 1 pound of fingerling potatoes. Cutting them in half helps them soak up that vinegary goodness and crisp up in the oven.

Grab about 2 cups white vinegar for that classic salt & vinegar punch. It9s what makes these potatoes stand out and gives you that zing.

Water9s gonna fill the pot with steam and help cook the potatoes evenly. Just enough to cover the spuds.

Don9t skip the 2 tablespoons extra virgin olive oil. It helps the potatoes roast up golden and crispy.

And 1 tablespoon sea salt sprinkled on top is all you need to bring out the flavors and get that crunch.

For kitchen gear, you just need a large saucepan or your pressure cooker insert, a baking sheet, and a good oven preheated to 4256F.

These ingredients and tools work together so you get tender, tangy, and crispy potatoes that hit all the right notes.

The Full Pressure Cooker Journey

First up, place your fingerling potatoes in the saucepan and pour in that 2 cups of white vinegar. Add enough water to cover 9emem9emem9ememem9ememememememememememememem9emememem9ememem9emememememememememememem9ememem9emem9ememememememem9emememem9emem9emem9em9ememem9emem9ememem9em9em9emem9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em9em" style="max-width:100%; height:auto; display:block; margin:20px auto;">

Next, bring this mix to a boil on high heat. Then reduce to a simmer. Cook for about 10 to 12 minutes until you see the potatoes are just fork tender. That tender pull will tell ya.

Drain those potatoes and let 97em sit a couple minutes so they dry a bit. This step9s key before roasting.

While they dry, heat your oven to 425 degrees Fahrenheit. Get ready for some roastin9 action.

Now transfer potatoes to a baking sheet. Drizzle with extra virgin olive oil and toss to coat evenly. Spread them cut side down for max crispiness and sprinkle on your sea salt.

Roast these babies for about 20 to 25 minutes until they9re golden brown and crispy. When done, pull them out and serve right away. That natural release you did earlier made them perfect, now roasting adds that crunch you want.

Quick Tricks That Save Your Time

• Cut potatoes in halves before cooking to speed tender pull way up.
• Use quick release after simmer to keep them from getting mushy.
• Let potatoes dry on a clean kitchen towel for a bit before roasting to boost crisp texture.
• Make a vinegar-water bath beforehand and keep it ready to just drop spuds in on busy nights.

When You Finally Get to Eat

At first bite, you notice the potatoes have a tangy punch that wakes up your taste buds. The vinegar9s sharpness is bright but balanced by the rich olive oil.

You catch the satisfying crunch from the roasted edges with each forkful. The sea salt crystals bring out a salty snap that makes you wanna reach for more.

Inside, the potatoes are tender but still hold shape just right. That tender pull from the pressure cooker gives it a soft warmth you love.

It9s that kinda dish perfect for cozy dinners or when you want something simple but dang tasty. Eating these feels like a comfy hug with a little zing.

How to Store This for Later

If you got leftovers, start by letting potatoes cool completely to keep moisture in check.

Store them in an airtight container in the fridge and eat within 3 to 4 days for best taste.

You can reheat in the oven at 4006F for a few minutes to bring back that crispy goodness. Microwave works too but may soften the edges.

Want 97em for meal prep? Cool fully then freeze in a zip-top bag. When ready, thaw overnight in fridge and roast again to revive crisp.

Everything Else You Wondered About

• Can I use a different type of potato? Yeah, but fingerlings are best 97cause they hold their shape and texture after pressure cooking and roasting. Try your hand at roasting potatoes inspired by our Honey Glazed Carrots recipe for a sweet side chopped up with this dish.
• What if I don9t have white vinegar? Apple cider vinegar works okay but changes flavor a bit. White vinegar keeps it classic.
• Is natural release better than quick release? For this recipe, quick release after simmer is best so potatoes don9t get overcooked. Natural release is good for meats and stews though.
• Can I skip the roasting step? You can, but roasting gives you that golden crispy edge and texture you want. Otherwise, they9ll be soft and kinda dull.
• How long do I pressure cook fingerling potatoes? Usually 10 to 12 minutes at simmer is perfect for tender pull without mushiness.
• What9s the best way to get crispy potatoes? Drying the potatoes well before roasting and spreading them cut side down helps 97em crisp up nice. Also, don9t crowd the pan.

Salt & Vinegar Roasted Fingerling Potatoes

Crispy, tangy, and golden brown, these Salt & Vinegar Roasted Fingerling Potatoes combine pressure cooking with roasting for irresistible flavor and texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 220 kcal

Equipment

• 1 Saucepan or pressure cooker insert Large
• 1 Baking sheet For roasting
• 1 Oven Preheated to 425°F

Ingredients

  

Main Ingredients

• 1 pound fingerling potatoes halved
• 2 cups white vinegar
• as needed water to cover potatoes
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sea salt for topping

Instructions

 

Instructions

• Place halved fingerling potatoes in a saucepan or pressure cooker insert. Add white vinegar and fill with enough water to cover.
• Bring to a boil over high heat, then reduce to simmer. Cook for 10-12 minutes until just fork tender.
• Drain the potatoes and let sit for a few minutes to dry slightly.
• Preheat your oven to 425°F.
• Transfer potatoes to a baking sheet. Drizzle with olive oil and toss to coat evenly.
• Arrange potatoes cut side down. Sprinkle with sea salt.
• Roast for 20–25 minutes until golden brown and crispy.
• Remove from oven and serve immediately while hot and crispy.

Notes

These potatoes taste best fresh out of the oven. Let any leftovers cool completely before refrigerating. Reheat in a 400°F oven to restore warmth and crispiness.