We don’t eat a lot of potatoes, so when we do, I want to make sure they are delicious!  This recipe has been floating around WC ladies for a while, and I knew I wanted to try it as soon as I saw it.  Salt and vinegar are one of those ultimate combinations (remember pesto and sun-dried tomatoes?).  I though these would be perfect to pair with our lighter dinner of cedar-planked salmon with dill and lemon.  They really don’t look all the flavorful, but trust me, they are bursting with tangy vinegar!

Salt and Vinegar Potatoes

Source: Adapted from Life and Kitchen
Servings: 4

Ingredients:

1 lb small potatoes (fingerlings or baby reds are perfect), sliced thin
3 cups white vinegar
olive oil
kosher salt
pepper

Directions:

1. Scrub potatoes and place in a large sauce pan.  Cover with vinegar and bring to a boil.  Once boiling, reduce heat and simmer for 8 minutes.  Allow potatoes to cool in vinegar for 30 minutes.

2. Preheat broiler.  Drain potatoes and pat dry.  Place in a large mixing bowl and drizzle with olive oil.  Add a generous amount of kosher salt, about 1 tbsp, and pepper to taste.  Spread potatoes in single layer on foil lined baking sheet.  You may have to work in batches.  Place under broiler for 7-10 minutes, flip potatoes, then place under broiler again for another 7-10 minutes, or until crisped as desired.