- 4
Ingredients
- Adapted from Martha Stewart Living, June, 2009. Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water.
- serves 4-
- 1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
- 2 cups white or malt vinegar
- Extra virgin olive oil
- Kosher Salt
- Pepper
Preparation
Step 1
The original recipe calls for finishing these beauties on the grill. Since we’re headed toward colder days, I’ve broiled them instead, which worked out nicely (but feel free to grill them on medium-high heat for the same amount of time if you’re one of
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.