Lil' taters

Believe it or not, there existed a time before I had this blog. I actually cooked things back then, too. And because I get easily confused, I forget I have made some things that I haven't yet shared with you. Like this recipe.

I know, the horror. I'll try to do better.

The first time I made these potatoes was when B and a friend of his came home one Sunday night after a long (read: un-sober) weekend with their friends. I figured they needed something to soak up the booze and these might do the trick. I was right.

But I think I liked them even more than the boys did. I love anything citrus-y or vinegar-y - basically your general acidic taste profile - so I love that they soak in the vinegar for 30 minutes. These are the best roasted potatoes/French-fry sort of thing you can possibly make at home.

They pair well with everything from grilled chicken to homemade burgers, so you'll never have to wonder when you'll have an excuse to make them. The fact that it's dinnertime is your excuse. Now get hopping.

xoxo,
E & B

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Salt and vinegar fingerling potatoes

Ingredients:
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness
2 cups white or malt vinegar (we used malt)
1 tablespoon extra virgin olive oil
Freshly ground salt and black pepper

Directions:
In a small pot, combine the potato slices and vinegar.
Bring to a boil, then lower the heat and let simmer until fork-tender, about 8 minutes. DO NOT DRAIN.
Let the potatoes cool in the vinegar for 30 minutes.
Then drain well and pat potatoes dry with paper towels (they roast better when dry, so don't skip this step)
Preheat the broiler with a rack about 6 inches below the heat source.
Dump potato slices on a pan, and mix well with olive oil, salt and pepper (be generous with the S&P!)
Arrange the potatoes in a single layer.
Broil until lightly browned, about 7 minutes.
Flip all the slices and broil for an additional 5 minutes or so.
Serve immediately.
Thank me later.

Nutrition: This recipe makes 4 servings, each at roughly 127 calories apiece. Remember, I'm not a nutritionist.