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.