Clear your calendar. The potatoes are ready.
Sometimes when I get too busy, I end up assigning a lot of tasks to my pretend intern. She is not super-effective. Sometimes I think her lack of effectiveness stems from my own carelessness in having hired the wrong Myers–Briggs personality type for the job. (She’s a total INFP.) Sometimes I think her lack of effectiveness stems from the fact that she is pretend. Either way, today she has only one thing to do. She is clearing my calendar so I can sit at home and eat potatoes.
This isn’t the way the day was supposed to go. I woke up before six, because babies do not appreciate the subtleties of Daylight Savings. (They do not fall back, and they do not fall back to sleep.) I went to the gym. I did weighted walking lunges. This was not a day to mess with me. But since June I have had one of those irresistible little Martha Stewart Living pull-out recipe cards in my files. The kind with the dappled lighting they pretend is filtering through the trees and onto your perfectly adorned picnic table. The kind it is not a day to mess with. And that’s not all. Since July I have had a large bottle of white vinegar in the pantry. And since Sunday’s farmers’ market I have had several pounds of perfect little fingerling potatoes burning a hole in my concentration. Something had to give.
Something gave. It was my schedule.
The recipe below serves four in typical circumstances. Under certain conditions, however, it serves one. And that is all I plan to say about that.
The original recipe calls for finishing these beauties on the grill. Since we’re headed toward colder days, I’ve broiled them instead, which worked out nicely (but feel free to grill them on medium-high heat for the same amount of time if you’re one of those types). I won’t lie—they’re a little intense. In fact, I’d guess that Myers-Briggs would classify them as an ESTJ. They could probably finish my chores in less than half the time my current intern takes. In both of these situations, intensity can be a very desirable characteristic, and I will definitely be hiring back these little extroverts in the near future. For example, at dinnertime.
Talk to you soon.
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Salt and Vinegar Broiled Fingerling Potatoes
Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water. Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery. PLEASE NOTE: These are not potato chips, and they are not meant to get super-crispy. They're essentially very flavorful roasted potatoes. 🙂 Adapted from Martha Stewart Living, June, 2009.
- 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
- 2 cups distilled white vinegar
- Extra virgin olive oil
- Sea salt