All potatoes have a certain comfort factor for me. I’m a life-long fan of the mashed, baked and fried varieties – I’m really not discriminating, as long as there’s enough salt and/or butter to go around.
But I found myself hesitating with a little bag of fingerlings I had – waiting for some genius idea to come my way. Maybe it’s because they look like fat, stubby, gnarly little fingers in the best possible way? I don’t know, something about these little extremity-shaped tubers seemed to demand special treatment.
I found myself googling “fingerling potatoes” and before I could finish typing, the auto-prompt thingy suggested “salt and vinegar fingerling potatoes.” Oh yes, of course! Click on that.
As luck would have it, one of the first recipes was posted by Umami Girl, whose blog I happen to love. Done deal!
I remember my first encounter with salt and vinegar flavored potato chips (approx. age 9, Wise brand, magenta bag, in mom’s car.) At first I recoiled from the abrasive vinegar flavor but then realized it was nicely balanced by a healthy hit of salt. Perfection. Tangy, salty perfection. I went back for another, and then another…and so on, until the end of time.
Let’s make these on a cloudy Sunday afternoon during that looong stretch between lunch and dinner. You can even plate them up Master Chef-style with an artful smear or two of smoky BBQ sauce, if you want. But straight up, right off the baking tray works too.
- 1 lb./ 1/2 kg fingerling potatoes, sliced thinly lengthwise (about 1/4 and inch, or 2/3 cm)
- 2 cups white vinegar
- extra virgin olive oil
- sea salt & fresh-ground pepper
In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8-10 minutes. Let cool in liquid for 30 minutes. Then drain well and blot the potatoes with paper towels to dry.
Preheat the broiler/grill on high with the rack about 6 inches below the heat source.
Toss the potatoes with olive oil, salt and pepper.
Spread potato slices onto a baking sheet in a single layer. Broil/grill until lightly browned on top, about 7-10 minutes. Flip the slices and broil until the other side is lightly browned, about 5-7 minutes more. Serve immediately.