1 pound (454 grams) fingerling potatoes, sliced lengthwise to 1/4-inch thickness

2 cups distilled white vinegar

1 tablespoon plus 1 teaspoon kosher salt

2 tablespoons olive oil

¼ teaspoon freshly ground black pepper

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Place the sliced fingerling potatoes in a saucepan and cover them with the vinegar. Bring to a boil and simmer for 5 minutes to infuse flavor.
Drain the potatoes and let them dry slightly for better crisping.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss the potatoes with olive oil, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet.
Roast for 25–30 minutes, flipping once halfway through, until edges are golden brown and crisp.
Let cool slightly before serving.

For a sweeter tang, swap white vinegar with apple cider vinegar.

Add a pinch of cayenne or smoked paprika for a spicy kick.

Leftovers can be stored in the fridge up to 3 days and reheated in the oven at 375°F (190°C).

Air fry at 400°F (200°C) for 15–18 minutes as an alternative method.