Monday, July 12, 2021

monday {menu}

{recipe from...  h e r e}

Salt and Vinegar Broiled Fingerling Potatoes

  • 1 pound fingerling potatoes, sliced lengthwise to ¼-inch thickness (see note)
  • 2 cups distilled white vinegar
  • Extra virgin olive oil
  • Sea salt
  • Pepper

Instructions

  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.


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