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Crispy Homemade Salt and Vinegar Broiled Potatoes Recipe

Crispy Homemade Salt and Vinegar Broiled Potatoes

Small potatoes are simmered in vinegar-seasoned water, flattened, coated with oil, and broiled until crisp and deeply browned. Finish them with flaky sea salt and fresh herbs for a sharp, crunchy, tender side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Small Yukon Gold, red, or baby potatoes
  • 1 1/2 cups Distilled white vinegar
  • 1 1/2 cups Water, plus more if needed to cover
  • 1 tablespoon Kosher salt
For Broiling
  • 2-3 tablespoons Olive oil or neutral cooking oil
For Finishing
  • to taste Flaky sea salt
Optional Garnishes
  • to taste Freshly ground black pepper, chopped parsley, chives, or malt vinegar

Method
 

Step-by-Step
  1. Scrub the potatoes thoroughly. Leave very small potatoes whole, and halve larger baby potatoes so the pieces are close in size and cook evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Use small waxy potatoes because they hold together better during simmering and flattening. Drying thoroughly before oiling is essential for crispness. Keep the potatoes attended while broiling because the final browning can happen very quickly. Add flaky salt after broiling so it does not draw moisture to the surface too early.