Salt and vinegar chips are the best. The BEST. The way they make your face pucker and your mouth salivate. They are the perfect compliment to any sandwich eaten on a picnic blanket (note: the sandwich in the picture is made with Tofurkey bologna, which is delicious!), so I was pumped when I found these vinegar-laden baked potato slices on Anne Jisca’s Healthy Pursuits when I was assigned her blog for the June Secret Recipe Club swap. And she’s right to have them on her wonderful, healthy site: they are much better for you than the deep-fried chips! You’ve got to try them.
And if you happen to be wondering what’s going on outside of my kitchen, just stop. Don’t bother. The story is too long to even start, and I can’t possibly take away from these beautiful taters. I’ll write a post about it later this week, but in a nutshell Lily and I moved to Pittsburgh while Jake stayed back in Boston to get our old place closed up and sold. So, the baby and I have been driving too many miles, couch surfing, and starting a new life while flying by the seats of our pants. Somewhat surprisingly, it’s been quite fun!
Salt and Vinegar Potato Slices
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness
2 cups white vinegar (or, if you want less punch, do half vinegar and half water)
Extra virgin olive oil
Combine the potato slices and vinegar in a small pot. Bring to a boil, then lower the heat and simmer for about 8 minutes. Let the potatoes cool in the liquid for 30 minutes. Then drain well and lightly pat the potatoes dry.
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.