Salt & Vinegar Potatoes

Photo: Beverley Ann D'Cruz

Ingredients

2 cups white wine vinegar

450 grams waxy potatoes, cut into ¼ -inch slices

2 tablespoons extra virgin olive oil

1 teaspoon sea salt

1/4 teaspoon freshly ground pepper

Preparation

Pour the vinegar into a medium saucepan, then stack (or arrange) the potatoes so the vinegar covers them completely.

Bring to a boil, then reduce the heat and simmer for about five minutes, or until the potatoes are just fork tender.

Let the potatoes cool in the vinegar for 30 minutes. Drain well, then very gently toss with olive oil, salt, and pepper.

Pre-heat oven to 400C. Arrange the potatoes in a single layer on the sheet. Bake until golden on one side, then flip the potatoes on the opposite side and continue to cook until well browned.

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About

This recipe is from the blog 101 Cookbooks by Heidi Swanson. She grilled the potatoes on the barbecue but since I don't have one I just finished them in the oven. They go pretty quickly, so make a big batch.