Salt and Vinegar Fingerling Potatoes

You know those nights when you want something crunchy, tangy, and a little fancy but zero fuss? Yeah, this is that snack. Fingerling potatoes pack more texture and personality than your average spud, and when you hit them with salt and vinegar, they turn into something dangerously addictive.

I made these on a whim for a small get-together and watched everyone pretend they weren’t about to dive back for thirds. True story. Stick around and I’ll walk you through everything — ingredients, method, pro tips, and fun variations so you can make them your own.

Why You’ll Love This Recipe

• Quick to make: Ready in about 35 minutes from start to finish. No culinary degree required.
• Bold flavor: The vinegar gives a bright tang, while salt balances and pulls out the potato’s natural sweetness.
• Textural magic: Crispy edges, creamy centers — what more do you want?
• Versatile: Serve as a snack, side dish, or party finger food.
• Crowd-pleaser: I tested this on picky eaters and they actually asked for the recipe. Miracle? Maybe.

Ingredients You’ll Need

• 1 pound fingerling potatoes
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme (optional)

Everything above plays a role. The olive oil helps crisp the skins. The white vinegar gives that signature tang. The spices add depth. Don’t skip the vinegar, unless you enjoy sad potatoes.

How to Make (Step-by-Step)

1. Preheat your oven to 425°F (220°C).

Crank the oven to a high heat so the outsides crisp while the insides stay tender. I always preheat at least 10 minutes — ovens are shy and need time.

2. Wash the fingerling potatoes and cut them in half lengthwise.

Keep the skins on. They add texture and flavor, plus they hold up well to roasting. If any potatoes are big, quarter them so size stays consistent.

3. In a bowl, combine the olive oil, white vinegar, salt, pepper, garlic powder, onion powder, and thyme (if using).

Whisk or stir vigorously. The vinegar will smell sharp at first, but trust me — it mellows and infuses the potatoes beautifully.

4. Add the potatoes to the bowl and toss until they are well coated with the mixture.

Make sure every piece gets some love. You want an even coating so each bite has that tangy, salty vibe.

5. Spread the potatoes in a single layer on a baking sheet.

Use parchment or a lightly oiled sheet. Don’t overcrowd. If pieces touch, they steam and that ruins the glorious crisp.

6. Roast in the preheated oven for 25-30 minutes or until tender and slightly golden, flipping halfway through.

Flip once at about 12-15 minutes so both sides get golden. The exact time depends on your oven and potato size. Use a fork to check tenderness.

7. Serve warm as a snack or side dish.

Serve these hot. The contrast of crispy outside and soft inside loses its charm as they cool. If you must wait, toss them again with a touch more vinegar before serving.

Pro Tips for the Best Results

• Dry potatoes well before tossing; excess water dilutes flavor and prevents crisping.
• Cut to uniform size so they cook evenly.
• Use white vinegar for a clean, bright acidity. Apple cider vinegar changes the flavor profile — good, but different.
• High heat is your friend. Don’t roast at low temperature if you want crisp edges.
• Flip halfway to ensure even browning.
• Season after roasting with a tiny extra pinch of salt if needed — flavors concentrate as they cook.
• Avoid overcrowding the pan. Roast in batches if required.
• For extra crispiness, broil for 1-2 minutes at the end, but watch them like a hawk.

Fun Variations & Topping Ideas

Variations:

• Swap white vinegar for malt vinegar if you’re going for a chip shop vibe. Expect a deeper, maltier tang.
• Use red wine vinegar for a fruitier note.
• Toss in smoked paprika for a smoky twist.
• Try herbed oil with rosemary instead of thyme for a piney aroma.

Toppings:

• Sprinkle chopped parsley or chives for freshness.
• Add a grated lemon zest for extra brightness — yes, lemon and vinegar can be friends.
• Crumble goat cheese or feta on top for creaminess and salt contrast.
• Drizzle a little sour cream or garlic aioli for dipping. Dangerous, but delicious.

Storing and Reheating

Leftovers? Because they almost never happen, but if they do:

• Refrigerate in an airtight container within two hours of cooking.
• Consume within 3–4 days for best texture.
• Reheat in a 400°F (200°C) oven for about 8–10 minutes, flipping halfway. The oven crisps them back up better than a microwave.
• If you’re in a hurry, reheat in a skillet over medium-high heat with a splash of oil to revive the crust. FYI, the microwave makes them soggy. Avoid unless desperation hits.

Frequently Asked Questions (FAQ)

How do I make these extra crispy?

Pat the potatoes dry, don’t overcrowd the pan, and broil for 1–2 minutes at the end if needed. High heat and space equal crispiness.

Can I use different vinegars?

Yes. Malt, apple cider, or red wine vinegar all work, but each changes the flavor. Use white vinegar for a bright, neutral tang.

Are fingerling potatoes necessary?

You can use small new potatoes or baby potatoes. Fingerlings give a pleasing shape and texture, but don’t stress if you can’t find them.

Can I make these ahead of time?

Roast them ahead, then reheat in the oven before serving. They lose a bit of crispness, but reheating in the oven brings them back to life.

Is this recipe gluten-free?

Yes. These ingredients contain no gluten by default. Always double-check spice blends if you have strict dietary needs.

Conclusion

If you want a snack or side that looks like you tried harder than you did, Salt and Vinegar Fingerling Potatoes deliver. They combine crisp texture, bright acidity, and easy prep into one small but mighty dish. IMO, they outperform plain roasted potatoes for both flavor and personality. Try the variations, experiment with toppings, and tell your guests you invented gourmet fingerlings — I won’t tell.

If you want a slightly different take or more technique notes, check out this resource: Salt and Vinegar Fingerling Potatoes – Umami Girl. And hey, if you make them, please leave a comment and a rating below — I love hearing which twist you tried and whether you hid them from family members. 🙂