I haven’t really had any of the pregnancy craving clichés. I don’t send Tom out at midnight for ice cream, I don’t make strawberry jelly and potato chip sandwiches, and I haven’t started inhaling things I typically find repulsive, like mayonnaise. I have been craving acid, though. But, this isn’t really out of the ordinary for me. I’ve always loved pickles, I like anything with citrus, and I eat my french fries with malt vinegar. And, that bag of salt and vinegar chips Tom came home with one day from the grocery store most certainly did not go to waste.
As soon as I saw this recipe, I knew I would love it. Potatoes and vinegar are a match made in heaven. Add to that the fact that these take no time to prepare and helped me use up the ridiculous amount of potatoes in my kitchen, and we had a deal. I broiled these potatoes rather than grilling them because it was so much easier and had the same effect. I didn’t have fingerlings, so I used russets which worked perfectly fine. I did add a little more vinegar than the recipe called for in order to cover the potatoes so they would all cook evenly. These were so easy and tasted great – a healthier riff on salt and vinegar chips and a great side dish for a lot of meals!
Grilled/Broiled Potato Slices with Salt and Vinegar
1 lb. potatoes, cut into 1/4″ slices
2 cups white vinegar (or enough to cover potatoes)
2 Tbsp. extra virgin olive oil
coarse salt and pepper
Make sure vinegar covers potatoes in a medium saucepan, and then bring to a boil. Reduce heat and simmer until just fork tender, about 5 minutes. Let potatoes cool in the vinegar for 30 minutes. Drain well.
Preheat the broiler. Toss the potatoes with oil, salt and pepper. and place in one layer on a broiler-safe pan. Broil until crispy and browned on top, just a few minutes, rotating the pan if necessary. Sprinkle with additional coarse salt before serving.