These salt and vinegar potatoes just might be my new favorite casual party food. Inexpensive and made in a large batch, they are sour-salty addictive little nibbles. They are not for the faint of heart as the vinegar really stands out, but they are perfect with an ice cold beer.
Ingredients: (serves 6 as an appetizer, double to serve 12)
1 pound fingerling potatoes
1 cup distilled white vinegar
1 1/2 cup water
3 Tablespoons vegetable oil
Fresh thyme (optional)
Put potato slices in a medium pot. Add vinegar and water, stir to combine. Bring to a boil over high heat, then lower and simmer for 8-10 minutes until the potato softens slightly. Remove from heat and let potatoes cool in liquid for 30 minutes. This step allows the potatoes to really absorb the vinegar.
After 30 minutes, drain potatoes in a colander, then pat dry with a clean dish towel or paper towels. Toss the potatoes with the vegetable oil to coat thoroughly.
Move the oven rack to the top position and pre-heat the broiler. Line a large cookie sheet with aluminum foil. Arrange the potato slices in a single layer and sprinkle generously with salt and pepper.
Broil 10 minutes, then flip potato slices and broil an additional 5 minutes or until the potatoes are fully cooked and golden brown. Toss with fresh thyme, if using, and serve immediately.