Salt and Vinegar Potatoes
Oh, long summer days. I simultaneously love you and hate you. This is my first summer as a teacher and being home is fantastic. What’s better is that my husband works from home, so he takes off early nearly every afternoon to bum around the farm with me.
Mostly, we do little chores on our list, but sometimes we take dips in the lake, groom our horses, and just while away the time.
Dinner time creeps upon us too quickly these days and before we know it we’re elbow deep in a chore or a hobby and the hunger pains are debilitating. Finally I am getting smart enough to put together the main portions of our meals early in the day, before she ticks away from me.
My husband and I knew black bean burgers were on our agenda but dinnertime came and potato chips as a side dish sounded too lunch-y. I set off to make potatoes.
He set off to hinder me – you see, I’m a serial potato undercooker and since I always rush the potato side dish, he thinks the potatoes are always underdone (I think they’re perfect).
A plus is that they taste reminiscent of salt and vinegar potato chips, a perfect side for a burger, while being much more substantial and lacking the deep fried aspect of their cousin.
You could grill these potato slabs up but we have only a charcoal grill and it takes far too long to start when hunger strikes. The broiler did juuuuust fine.
Salt and Vinegar Potatoes (adapted from a Martha Stewart Recipe seen on Umami Girl)
1 pound white potatoes, sliced into to 1/4-inch thickness
2 cups white or malt vinegar
1 cup water
Extra virgin olive oil
- 1. In a small pot, combine the potato slices, water, and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 10 minutes. Cool in liquid for 20 minutes. Drain well and pat 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.
Number of servings (yield): 3