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Salt and Vinegar Broiled Fingerling Potatoes

Preparation 15 min Cook Time 15 min Total Time 0:30

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.

Ingredients

  • 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
  • 2 cups distilled white vinegar
  • Extra virgin olive oil
  • Sea salt
  • Pepper

Instructions

  • In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
  • Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
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    Recipe Notes

  • * You can substitute regular waxy potatoes such as Yukon Gold.
  • © 2009 Umami Girl. All rights reserved.
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