Those of you that had the pleasure of attending St. Bonaventure University at the same time as I did
may will remember my roommate Tim. Among Tim’s idiosyncratic habits that weren’t related to a psychological disorder was a devotion to salt and vinegar potato chips. Sure, he’d gorge himself on the standard Lays or Ruffles, but his love was for the one’s that came in the light green bag. I thought about Tim, briefly, today as I was inhaling white vinegar fumes today as the pot boiled on the stove.
This was something I took from another friend’s Pinterest wall (yes, I’m on Pinterest and no, I’m not a woman) and tried. The recipe itself is basically fine with a couple of exceptions.
These could have gone a little longer. The 14-minute broil — seven minutes on each side — left the potatoes al dente. I was hoping for something a little softer or even crispier. Also, I cut the vinegar with a cup of water and still found the end result to have a strong bite. You may want to add more water to the boil to reduce the acidic punch.
Salt and Vinegar Broiled Fingerling Potatoes
Adapted from Umamigirl
- 1 lb. fingerling potatoes, cut into 1/4-inch slices
- 2 cups white vinegar
- 1-2 cups water
- kosher salt
- olive oil
Add the sliced potatoes to a dutch oven or large saucepan and cover with white vinegar and water. Bring to a boil, then reduce heat to medium. Cook for 8 minutes, then remove from heat and let stand in the vinegar-water solution for 30 minutes. Drain and gently shake the excess water away.
In the meantime, line a large baking sheet with parchment paper or the super awesome Reynolds pan-lining paper. Spread the potato slices out in a single layer. Drizzle olive oil over the top of the slices and use a finger to coat the top of each potato. Sprinkle the desired amount of kosher salt over the top (I like a lot of salt as a rule). Broil 10 minutes, flip and broil the other side for 8 minutes.