Since living in the UK where salt and cider vinegar crisps taste worlds better than back home, we have also cooked more potatoes than ever before and last night was no exception. It was a quick meal of BOLTs—bacon, onion, lettuce, and tomato—and this easy accompaniment was rather yummy.
INGREDIENTS// 3 potatoes, sliced lengthwise to 1/4-inch thickness / 2 cups white or malt vinegar / extra virgin olive oil / kosher salt / pepper
INSTRUCTIONS// In a small pot, combine the potato slices and vinegar. Bring to boil, then simmer 8–10 minutes. Let cool in the liquid for about 30 minutes. Preheat oven to broiler setting with rack about 6 inches below heat source. After 30 minutes, drain potatoes well and pat dry with paper towels. Place potato slices onto a baking sheet, sprinkle generously with olive oil, salt, and pepper. Toss to coat. Arrange potatoes in single layer and broil until browned on top, about 7 minutes. Then flip the slices and broil until browned again, 7 minutes. Serves 2-3. Adapted from Martha, sort of.