Description
Tangy vinegar poaches the potatoes before olive oil roasts them to a golden, crispy finish. Each bite offers a bright vinegar snap, salty depth, and herb-fresh parsley, perfect alongside grilled meats or salads.
Ingredients
- 1.5 pounds fingerling potatoes
- 1/4 cup white vinegar
- 2 cups water
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 425°F.
- Place fingerling potatoes in a large saucepan and add white vinegar, water, and kosher salt.
- Bring to a boil then reduce heat and simmer until potatoes are just tender, about 10 minutes.
- Drain potatoes and pat dry with a clean towel or paper towels.
- Transfer potatoes to a mixing bowl, drizzle with olive oil, and season with black pepper; toss to coat.
- Spread potatoes in a single layer on a baking sheet and roast until golden brown and crisp, about 20 to 25 minutes, turning once halfway.
- Remove from oven, transfer to a serving dish, and sprinkle with chopped fresh parsley.
Notes
- For extra tang, increase vinegar to 1/3 cup or add a splash of apple cider vinegar.
- Leftovers reheat well in a hot oven to maintain crispness.
- Use a paper towel to pat potatoes dry for better roasting results.
- Serve warm as a side dish or picnic snack.