Ovenmageddon round two brings us another potato recipe, but an awesome one, especially if you like salt and vinegar Pringles, but want to save money on them.  The broiling on this will take guesswork – I’ve made this quite a few times, and I still don’t have it down to an exact science.  But, the end result is so awesome that it’s worth the fumes and the guesswork you need to do.  Be warned, though – the boiling and broiling of the vinegar soaked potatoes WILL cause fumes.

Salt and Vinegar Broiled Potatoes
Makes 2 lbs chips, lasts 5+ meals as side when stored in fridge, bring to room temp/hot to serve

  • 2 lbs fingerling potatoes, sliced thin
  • 4 c white vinegar
  • olive oil and salt to drizzle

Take your potatoes and put them in the pot with your vinegar.  Bring the pot to a boil and lower to a simmer for about 12 mins, until they’re fork tender.  Remove from heat, and let soak 30 mins, before putting on paper towels to drain and be patted dry.  Put your slices on a baking sheet, and turn your oven to broil.  Sprinkle with olive oil and salt, toss, and make a single layer of potatoes before putting it under the broiler.  Put in the oven, about six inches under the broiler, and broil appx 7 mins, until lightly brownedish as you can get (don’t worry, you will overcook them a bit).  Then, flip your potatoes over and broil again, another 5 mins, until lightly browned.

Let them cool down a bit, and then enjoy!

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