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
1 lb small potatoes (fingerlings or baby reds are perfect), sliced thin
3 cups white vinegar
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.