Vinegar broiled red potatoes with sour cream dipping sauce

I am a big fan of anything and everything potato-related so I’m willing to give most potato recipes a try.

A couple important notes about this recipe:

The original recipe calls for fingerling potatoes. The grocery store didn’t have any that day so I opted for red potatoes. These worked just fine, but fingerlings have a little different flavor and would probably be really good, if not better, in this recipe.

Be prepared for your house to smell strongly like vinegar as you boil these. The smell didn’t linger, thankfully…though I sort of like the smell of tangy vinegar so it probably would have been fine it it had.

Don’t give the potatoes a taste right when come out of their vinegar boil. Just. Don’t.

Dry the potatoes off extremely well after you drain them from their vinegar bath. This will help them get nice and crunchy on the outside when you broil them. I didn’t pat them dry enough and as a result they were a bit soggy.

The original recipe says you can use regular white vinegar or malt vinegar. I recently went to a cooking class and the chef said never to use white vinegar unless you’re cleaning your coffee pot. There are many other vinegars that are much better to use for cooking. That’s why I opted for malt vinegar.

And lastly, the original recipe didn’t include a sour cream dipping sauce and I like to dip things. Especially potatoes. The sour cream is awesome and helps to cut the super tangy, vinegar taste. 

Vinegar broiled red potatoes (recipe adapted via Umani Girl)