Salt and Vinegar Potatoes
Salt and Vinegar Potatoes
After cooking for nearly 24 hours for Thanksgiving this year, I was proclaiming intentions for a culinary sabbatical. As it turns out, that meant microwaved leftovers for two days followed by hunger for something other than Thanksgiving dinner reheated. As is my usual habit, I purchased bountiful ingredients that didn’t get used. One of the serious overages was potatoes -- we may have single-handedly revitalized the Idaho economy (though I think these came from California).
We have a soft spot for chips and fries so when I found this recipe for what seemed like a combination of the two, and flavored like a chip to boot, I couldn’t resist. You shouldn’t either. They’re easy and delicious and addictive. They’re also vegan, which is a consideration that seems to be rearing it’s head more and more in my life lately.
The recipe calls for fingerling potatoes, but what I had in spuds - uh, spades - were the brown russet variety. They worked perfectly.
Salt and Vinegar Broiled Fingerling Potatoes
Adapted from Martha Stewart Living, June, 2009
-serves 4-
Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white vinegar
Extra virgin olive oil
Kosher Salt
Pepper
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.
Sunday, November 27, 2011