Rinse 1 pound of fingerling potatoes thoroughly under cold water. Place them in a large pot and cover with enough vinegar to submerge the potatoes. Bring to a boil over high heat and cook for about 10 minutes until slightly tender.

Carefully drain the potatoes in a colander to remove the vinegar. Allow the potatoes to cool for approximately 30 minutes.

Preheat your oven to 425°F (220°C) and set the oven rack to the middle position.

Drizzle the cooled potatoes with about 2 tablespoons of extra virgin olive oil and sprinkle with salt. Toss until evenly coated.

Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes until golden brown and crispy, shaking halfway through.

Remove the potatoes from the oven and serve warm as a delightful side dish or snack.