SALT AND VINEGAR BROILED FINGERLING POTATOES

By Mrs_imUnLawson

Adapted from Martha Stewart Living, June, 2009. 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.
-serves 4-

Ingredients

• 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
• 2 cups white or malt vinegar
• Extra virgin olive oil
• Kosher Salt
• Pepper

Preparation

Step 1

Method
1. 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.

2. 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.

*Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery.