These crispy homemade salt and vinegar broiled potatoes are made by simmering small waxy potatoes in distilled white vinegar, water, and kosher salt, then drying, gently flattening, oiling, and broiling them until their edges are deeply browned. The full recipe takes about 45 to 55 minutes, including 18 to 25 minutes of vinegar simmering and 6 to 10 minutes under the broiler.
Every bite delivers a wonderful contrast: a tender, tangy potato center surrounded by crunchy, golden edges. Flaky sea salt, fresh herbs, black pepper, or a final splash of malt vinegar makes this easy side dish especially delicious alongside roasted meats, burgers, sandwiches, or a platter of crispy baked wings.
Jump to RecipeWhy You’ll Love This Recipe
Salt and vinegar potatoes are irresistible because the flavor is built into the potato rather than simply sprinkled on top. Simmering the potatoes in vinegar-seasoned water allows the sharp, familiar tang of distilled white vinegar to reach the tender interior while kosher salt seasons them from the beginning.
The broiler then creates the texture that makes this recipe special. Once the cooked potatoes are flattened, their uneven edges become little ridges and corners that brown quickly, while the centers remain soft and creamy.
This is also a wonderfully flexible side dish. Serve the potatoes with grilled sausages, roast chicken, burgers, sandwiches, or a simple green salad. If you enjoy comforting potato sides, you may also like these cheesy scalloped potatoes for a richer, oven-baked option.
Ingredients You’ll Need
The ingredient list is short, but each item has a clear purpose. Choose small Yukon Gold, red, or baby potatoes with smooth skins and a fairly uniform size.
- Small potatoes: Waxy varieties hold their shape during simmering and are easier to flatten without crumbling. Leave the tiniest potatoes whole and halve larger ones.
- Distilled white vinegar: This provides the cleanest and sharpest salt-and-vinegar flavor. The recipe uses 1 1/2 cups vinegar with 1 1/2 cups water, or enough additional water to cover the potatoes.
- Kosher salt: One tablespoon seasons the cooking liquid. More can be used lightly before broiling, while flaky sea salt is best saved for finishing.
- Olive oil or neutral oil: Two to 3 tablespoons help the potato surfaces brown and turn crisp beneath the broiler.
- Finishing touches: Flaky sea salt is essential for texture. Freshly ground black pepper, parsley, chives, and malt vinegar are optional but delicious.
Vinegar strength can vary from brand to brand. Using vinegar for part of the cooking liquid, rather than replacing all the water with vinegar, gives the potatoes a bright but balanced flavor.
For another hearty potato idea with a completely different personality, try these taco stuffed potatoes when you want bold seasoning and a more substantial meal.
How to Make It Step-by-Step
Step 1: Scrub the potatoes under cool running water, removing any dirt from the skins. Keep very small potatoes whole, but halve larger baby potatoes so the pieces are similar in size; even pieces will become tender at roughly the same time.
Step 2: Put the prepared potatoes into a large saucepan and add 1 1/2 cups distilled white vinegar, 1 1/2 cups water, and 1 tablespoon kosher salt. Check the liquid level and add enough extra water to cover the potatoes by about 1 inch.
Step 3: Bring the saucepan to a boil over medium-high heat. Once boiling, lower the heat to maintain a steady simmer and cook for 18 to 25 minutes, testing with a knife or skewer toward the end of the cooking time.
Step 4: Stop cooking as soon as the potatoes are tender when pierced but still intact. If they are allowed to become very soft or fall apart, they will be difficult to flatten and turn without breaking.
Step 5: Drain the potatoes thoroughly in a colander and let them steam-dry for 5 to 10 minutes. Do not rush this stage; excess moisture on the surface creates steam under the broiler and works against crisp, browned edges.
Step 6: While the potatoes dry, heat the broiler with an oven rack positioned about 5 to 6 inches below the element. Line a rimmed baking sheet with foil or parchment if desired, and make sure the pan can safely handle high heat.
Step 7: Arrange the potatoes in a single layer with a little space between them. Press each potato gently with the bottom of a glass or measuring cup until flattened, leaving some rough, irregular edges rather than crushing the potato into a thin disk.
Step 8: Drizzle and brush the potatoes with 2 to 3 tablespoons of olive oil or neutral cooking oil. Season lightly with additional salt, but hold back most of the finishing salt until the potatoes are out of the oven.
Step 9: Broil for 4 to 6 minutes, watching continuously. Once the first side is deeply golden in spots, carefully turn the potatoes and broil for another 2 to 4 minutes until the second side is crisp and the edges are darkly browned.
Step 10: Remove the baking sheet and immediately sprinkle the potatoes with flaky sea salt. Add black pepper, chopped parsley, chives, or a small splash of malt vinegar, then serve hot.
Chef’s Tips for Maximum Crispness
The most important crisping trick is simple: dry the potatoes well. After draining, allow them to sit undisturbed for 5 to 10 minutes so steam can escape before oil touches the surface.
When flattening, aim for texture rather than perfect appearance. Slightly roughened edges provide more exposed potato surface, and those small ridges brown beautifully under intense broiler heat.
- Use waxy potatoes instead of starchy russets, which are more likely to break during simmering and flattening.
- Keep the potatoes in a single layer so hot air and broiler heat can reach their surfaces.
- Do not crowd the baking sheet, since crowded potatoes can trap moisture.
- Watch closely during the final minutes because broiling can shift from golden to burnt in a short time.
- Add flaky sea salt after broiling. Salt added too early can draw moisture toward the surface and reduce crispness.
If you prefer a gentler vinegar flavor, use the listed vinegar and water ratio and avoid adding extra vinegar at the table. For a stronger tang, offer malt vinegar on the side so each person can adjust the flavor.
Serving Ideas, Storage & Reheating
Serve these potatoes as soon as they are finished, when the centers are warm and the edges are at their crunchiest. They pair beautifully with roast chicken, steak, grilled fish, sausages, fried eggs, or a crisp vegetable salad.
For a casual party spread, put the broiled potatoes beside dipping bowls of sour cream, herbed yogurt, mustard, or malt vinegar. They also make a lively alternative to fries next to sandwiches and burgers.
Leftovers can be refrigerated in a covered container, although their texture is best fresh. To bring back some crispness, reheat them beneath a hot broiler or in a hot oven until warmed through and browned again; avoid relying on a microwave if crunchy edges matter.
For another indulgent side to serve at a comfort-food dinner, consider these cheesy garlic scalloped potatoes. Their creamy texture makes a pleasing contrast to the sharp, crisp potatoes in this recipe.
Common Questions
Can I use larger potatoes? Small potatoes are recommended because they cook evenly and remain sturdy when flattened. If using larger potatoes, cut them into similarly sized pieces before simmering, but avoid making the pieces so small that they break apart.
Why did my potatoes not crisp? The most common causes are excess moisture, too little oil, overcrowding, or an oven rack positioned too far from the broiler. Let the potatoes steam-dry fully, use a single layer, and keep the broiling pan about 5 to 6 inches below the element.
Can I skip turning the potatoes? Turning helps both sides brown, so it is recommended. Broil the first side for 4 to 6 minutes and the second side for 2 to 4 minutes, always watching closely.
When should I add the flaky salt? Add it immediately after broiling. This keeps the surface drier and preserves the delicate crunch of the finishing salt.
Crispy Homemade Salt and Vinegar Broiled Potatoes
Ingredients
Method
- Scrub the potatoes thoroughly. Leave very small potatoes whole, and halve larger baby potatoes so the pieces are close in size and cook evenly.
- Place the potatoes in a large saucepan with the distilled white vinegar, water, and kosher salt. Add enough extra water, if necessary, for the liquid to cover the potatoes by about 1 inch.
- Bring the liquid to a boil, then reduce the heat to a steady simmer. Cook for 18 to 25 minutes, until a knife or skewer slips into the potatoes easily but the potatoes are not falling apart.
- Drain the potatoes well and let them steam-dry for 5 to 10 minutes. This drying period is important because surface moisture can prevent the potatoes from browning and crisping properly.
- Heat the broiler and position an oven rack about 5 to 6 inches below the broiler element. Line a rimmed baking sheet with foil or parchment if desired, keeping the pan ready for the potatoes.
- Arrange the potatoes on the baking sheet and gently press each one flat with the bottom of a glass or measuring cup. Flatten them enough to expose tender centers and rough edges, but do not crush them completely.
- Coat the potatoes generously with 2 to 3 tablespoons of olive oil or neutral cooking oil. Season lightly with additional salt, remembering that flaky sea salt will be added after broiling.
- Broil for 4 to 6 minutes, watching closely, until the top surfaces begin to turn deeply golden. Turn the potatoes and broil for another 2 to 4 minutes, until the edges are crisp and richly browned.
- Finish immediately with flaky sea salt and any desired black pepper, parsley, chives, or malt vinegar. Serve the potatoes while they are hot and at their crispest.
Notes
Final Thoughts
Crispy homemade salt and vinegar broiled potatoes prove that a handful of everyday ingredients can create a remarkably memorable side dish. The simmering liquid seasons the potatoes with bright vinegar flavor, while careful drying, gentle flattening, and close broiling produce crisp edges and tender centers.
Keep the potatoes small and waxy, do not skip the steam-drying step, and stay nearby while they broil. Finish with flaky sea salt and your favorite herbs, then bring the platter straight to the table for a snackable, tangy side everyone will want to eat while it is hot.
When planning a complete comfort-food menu, serve these potatoes with a savory main course and save something sweet for afterward, such as these homemade honey buns. The combination of crisp, salty potatoes and soft, honeyed rolls makes any relaxed gathering feel special.