Maybe it’s my New England upbringing, but the Accidental Locavore loves vinegar on fries and potato chips! If you took a look at some of my recipe files, or Pinterest “Things to Try” board, you’d find a bunch of recipes for salt and vinegar potatoes-none of them road tested until recently. I had a bunch of potatoes from my CSA and a couple of nice pork chops from Second Chance Farm, and it seemed like the perfect opportunity. Serves 2.
- 1 pound potatoes, cut lengthwise in ¼” thick slices
- 2 cups white vinegar
- 2 tablespoons olive oil
- 1 ½ teaspoons Kosher salt (more to taste)
- ½ teaspoon pepper
Put potatoes and vinegar in a medium-sized pot over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 10 minutes. Remove from heat and let them cool in the vinegar for 30 minutes. Drain. In a bowl, toss the potatoes with the olive oil, salt and pepper. Grill them until nicely browned, about 3-5 minutes per side. Sprinkle with more salt to taste, serve and enjoy!
My verdict: Should have tried these a long time ago! Delicious, nice and tangy. If you’re not a vinegar fan, use half vinegar and half water, or a mix of white vinegar and malt vinegar. Even if you cooked the potatoes in water, then tossed them in the oil and grilled them, they’d be great! Of course, it helps to have good potatoes, fresh from the farm. I used a mix of purple and white (small russets) just for fun. If you don’t have a grill, a grill pan or broiler would work as well. It probably would have been a good idea to use the veggie pan on the grill, but I wanted to give them as much grilled surface as possible and there were only a couple of slices that fell into the fire. I may try this on my guests this weekend, but I’ll let the potatoes sit under a roasting chicken. What do you think?