It’s almost too hot outside here to grill lately. Almost, but not quite. And being as my kiddo is in love with steak right now, it’s become a part of the weekly rotation. Even if a good steak is on the meal plan each week, I like to keep things fresh and new as far as the sides go. That’s where these Salt & Vinegar Roasted Fingerling Potatoes come in.

I got my hands on some local fingerling potatoes recently, the yellow ones are ‘banana’ fingerlings and then I also got some purple fingerlings. Instead of just the usual oil and salt, I took them a step further this time and pre-cooked them in some vinegar. What’s the point of that, you ask…?

Pre-cooking the potatoes ahead of time in vinegar lets them soak up all that tang, and then with a quick toss in oil and salt they are roasted into warm salt & vinegar chip inspired potatoes. I was told never to cook potatoes any other way again. I’d say that’s a pretty good review! And I tend to agree. These were really so good that I’ll probably keep them on the menu for the foreseeable future to pair with our steak.

Although I don’t think it needs to be said, if you don’t like salt and vinegar chips, then you probably won’t like these potatoes either.

Salt & Vinegar Roasted Fingerling Potatoes

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 15 MinInactive time: 30 MinTotal time: 50 Min

Salt and vinegar chips in the form of roasted fingerling potatoes! Warm, crisp, tangy, and salt. Perfect side for a weeknight dinner.

Ingredients

1 Lb. Fingerling Potatoes, Cut in Half
2 C. White Vinegar
Water
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Sea Salt

Instructions

Place the potatoes into a pot with the 2 C. vinegar and add just enough water to cover the potatoes by about 1".
Set the pot over a medium-high heat and bring it to a boil.
Cook for about 10 minutes or until the potatoes are just to being fork tender.
Turn the heat off and let set to cool for 30 minutes.
Preheat the oven to broil and line a baking sheet with foil or a silicone baking mat; set aside.
Drain the potatoes and set them out on paper towels to dry completely.
Once dry, toss the potatoes in a ziplock bag with the 2 Tbsp. oil and 1 Tbsp. salt to coat evenly.
Set the potatoes cut-side up on the prepared baking sheet and place in the oven under the broiler for about 5 minutes or until the tops are browning.
Once done, remove from the oven and serve right away.

Nutrition Facts

Calories

172.15

Fat (grams)

7.1

Sat. Fat (grams)

0.99

Carbs (grams)

19.86

Fiber (grams)

2.5

Net carbs

17.37

Sugar (grams)

0.94

Protein (grams)

2.29

Sodium (milligrams)

1756.56

Cholesterol (grams)

0

Nutritional Claims: Sugar Conscious • Plant Based • Vegan • Vegetarian • Pescatarian • Mediterranean • Dash • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free •Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Fodmap Free • Kosher