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Salt And Vinegar Broiled Fingerling Potatoes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.