I love things that are salty and vinegary. I've been known to polish off an entire bag of Salt and Vinegar potato chips in one sitting (oh who am I kidding, I can do that with any flavor of potato chips). And when it comes to vinegar, I'm a huge fan. I put vinegar in my chili and beef stew (oh who am I kidding, I can down shots of vinegar straight from the bottle!). So I absolutely jumped at making this recipe when I first came across it on Pinterest. The original recipe comes from a Martha Stewart recipe you can find here. The Pinterest recipe I found was by Umani Girl and can be found here.
I liked the taste of the potatoes. How can you go wrong with all that salt and vinegar? My problem was that I didn't get the potatoes crisp enough under the broiler. Next time I'd definitely leave them under the broiler longer (I broiled them even a few minutes more than required in the recipe). Be warned that this really does have that vinegar tang so if you don't like that tang, don't try the recipe.
SALT AND VINEGAR BROILED FINGERLING POTATOES
1 pound fingerling potatoes, sliced lengthwise to 1/4 inch thickness
2 cups malt vinegar
2 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
Preheat the broiler. Broil potatoes in a single layer until browned on both sides and cooked through, about 5-7 minutes per side. Sprinkle with salt before serving.
Note: The original recipe from Martha had the potatoes being grilled. The recipe from Umami Girl broiled them.
Note: I used Malt vinegar. White vinegar is suggested in both recipes. Both also suggest substituting up to a cup of water for some of the vinegar to lessen the tang, but I figure if you're making this recipe you might as well go all the way.
If you like that vinegar tang, this is an interesting recipe to try.