Name: Salt and Vinegar Broiled Fingerling Potatoes — Side Dish Recipes Win
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds fingerling potatoes, halved lengthwise; 2 tablespoons olive oil; ½ cup white vinegar; Kosher salt, to taste; Freshly ground black pepper, to taste; Chopped parsley or chives (optional, for garnish)

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Side dish recipes don’t get much better than this. These broiled fingerling potatoes are soaked in tangy vinegar, crisped up under the broiler, and finished with a punch of flavor that’ll remind you of your favorite chips—but better. We’re talking side dish recipes easy enough for weeknights, yet good enough for company. This isn’t just another potatoes recipes easy entry. It walks the line between comfort and surprise. I’ve served these with everything from grilled fish to roasted mushrooms (hello, mushroom side dish dreams), and once—true story—with salted cod because I was testing a salt fish recipe. It slapped. Oh, and if you’re watching your sodium, these work beautifully with minimal salt, so you’re entering salt free recipes territory. Think of them as Portuguese potatoes with a broiler twist. The kind of thing that makes you go, “Wait, why don’t I make this more often?”

1) Key Takeaways
2) Easy Salt and Vinegar Broiled Fingerling Potatoes Recipe
3) Ingredients for Salt and Vinegar Broiled Fingerling Potatoes
4) How to Make Salt and Vinegar Broiled Fingerling Potatoes
5) Tips for Making Salt and Vinegar Broiled Fingerling Potatoes
6) Making Salt and Vinegar Broiled Fingerling Potatoes Ahead of Time
7) Storing Leftover Salt and Vinegar Broiled Fingerling Potatoes
8) Try these Side Dishes next!
9) Salt and Vinegar Broiled Fingerling Potatoes Recipe
10) Nutrition

1) Key Takeaways

Fingerling potatoes soak up tangy vinegar before being crisped under the broiler.
This side dish recipe hits the sweet spot of being easy and impressively tasty.
You can prep it ahead and even enjoy it at room temp.
Herbs and seasoning are customizable, so it works with many meals.

2) Easy Salt and Vinegar Broiled Fingerling Potatoes Recipe

Let me tell you about one of my favorite side dish recipes. You know how some potatoes feel like they’re trying too hard? Not these. They’re the kind of side you throw together on a weeknight but serve at your next barbecue like you’ve been roasting roots for a living. I found myself making these again and again, and honestly, I don’t even love vinegar chips.

What makes this recipe so special? It’s that short soak in vinegar. The potatoes drink it up like they’ve been sunbathing all day and need a sip of something sharp. Then we hit them with high heat until their cut sides are crispy enough to singe the edges but not dry the middle.

They’re simple, yes. But plain? Never. This is one of those side dish recipes easy to remember and even easier to crave. Trust me, once you try these, your other potato recipes might start collecting dust.

3) Ingredients for Salt and Vinegar Broiled Fingerling Potatoes

Fingerling Potatoes: These tiny tubers are my go-to when I want something that roasts fast and looks good doing it. Cut them lengthwise so more surface gets crispy under the broiler.

White Vinegar: Don’t overthink this. Just use the plain, sharp kind you probably already have in the pantry. It gives the potatoes that signature tang and works better than anything fancy here.

Olive Oil: A couple of tablespoons are all you need to help everything crisp up in the oven. The oil also helps the salt and pepper stick, so don’t skip it.

Kosher Salt: Bigger flakes mean better flavor distribution. These potatoes soak in vinegar first, but still need a good hit of salt before they hit the heat.

Freshly Ground Black Pepper: Use more than you think. A little bite from the pepper helps balance the tart vinegar and makes each bite more interesting.

Chopped Parsley or Chives (Optional): I’m a sucker for a garnish. The green gives a pop of color and a hit of freshness right before serving.

4) How to Make Salt and Vinegar Broiled Fingerling Potatoes

Step 1. Fill a pot with cold water, then add the halved potatoes. Pour in the vinegar and a solid pinch of kosher salt. Bring the whole thing to a boil, then drop to a simmer for about 8 to 10 minutes. You want the potatoes fork-tender, but not falling apart.

Step 2. Drain the potatoes and give them a minute to steam off. You’ll see the moisture disappear and that’s your cue to move on. This step helps them crisp later instead of steam on the pan.

Step 3. Toss the potatoes in olive oil, salt, and pepper right on the baking sheet. Fewer dishes, better coverage. Turn them all cut side down—more surface area hitting the pan means more crispy edges.

Step 4. Broil them close to the heat source for 8 to 10 minutes. Peek at them around the 7-minute mark. You want dark, golden brown patches and a few crackly spots. That’s when you know they’re ready.

Step 5. Slide them onto a serving dish and—if you’re feeling a little extra—sprinkle chopped herbs across the top. They’re good hot, but they’re somehow just as tasty warm or even room temp.

5) Tips for Making Salt and Vinegar Broiled Fingerling Potatoes

Use the right potatoes. Fingerlings work best because their size and shape help them cook quickly and evenly. If you swap them out for another variety, aim for small and waxy, like baby Yukon Golds.

Cut them lengthwise. That long, flat surface crisps beautifully. You get that nice browned edge without drying out the center. Don’t try chunks or quarters—it’s not the same.

Don’t crowd the pan. Give them space. If they’re piled on top of each other, they’ll steam instead of crisp. Use two sheets if you need to. Crispy potatoes are always worth the extra dish.

6) Making Salt and Vinegar Broiled Fingerling Potatoes Ahead of Time

I’ve made these hours before dinner and they hold up like champs. You can boil the potatoes and let them cool earlier in the day. Just store them in the fridge, and then toss and broil when it’s go time.

If you need to make the whole thing ahead, broil them, let them cool, and cover them loosely on the counter. They won’t be piping hot later, but no one complains. Honestly, they’re pretty great even at room temperature.

If you want to reheat, pop them back in the oven or toaster oven for a few minutes. They’ll never be quite as crisp, but they’ll still taste like they belong on your table. That’s the power of solid side dish recipes.

7) Storing Leftover Salt and Vinegar Broiled Fingerling Potatoes

Leftovers store well in a sealed container in the fridge. I try to eat them within 3 days, but they’ve lasted up to 5 without getting weird.

To reheat, spread them out on a baking sheet and warm them at 400°F for about 10 minutes. You can microwave them if you’re in a rush, but don’t expect crispiness—it’s more about convenience than texture.

They’re also not bad straight from the fridge. I’ve popped a couple cold ones like chips while waiting on dinner to finish. That vinegar punch doesn’t fade, and it makes a fun bite right out of the container.

8) Try these Side Dishes next!

9) Salt and Vinegar Broiled Fingerling Potatoes Recipe