Salt and Vinegar Broiled Fingerling Potatoes
I thought this side dish sounded like a nice change from regular roasted potatoes, which we all love.
Carolyn at Umami Girl has some great recipes, so I was pretty sure I could pull this one off.
I cleaned a pound of fingerling potatoes and sliced them lengthwise.
They are supposed to be sliced about 1/4 inch thick, so I did the best I could.
I'm not known for my consistent slicing.
Then I combined the potatoes and vinegar in a pot and brought the mixture to a boil.
I then let the potatoes simmer for 8 minutes until they were tender.
I let them cool in their liquid for 30 minutes and drained them well.
I patted them dry with a paper towel and tossed them with olive oil, Kosher salt, and black pepper.
Then I placed them on a baking sheet and broiled them for 7 minutes, flipped them over, then broiled them for 5 more minutes.
They taste great - like salt and vinegar potato chips that are so addictive!
Even Brennan, who doesn't care for vinegar tastes, liked the potatoes a lot.
Double click to print as a 5x7 recipe card.