I found this recipe months ago and never really had an excuse until this week when my friends and I decided to make burgers and fries after work one night. Jennifer, Kyna and I fumbled our way through this recipe as we fumbled our way through the burgers (and a few glasses of wine).
Both the burgers and the potatoes turned out fantastic even though I ended up dousing the potatoes in way too much olive oil (thanks, Jen, for blotting them!). To get them extra crisp we broiled them for longer than the recipe specifies. Because they were done after we’d eaten our burgers, we didn’t have many fries the night that we made them. I finished off my portion of them the next night. They reheat great in the oven at 350 degrees for 10 or 15 minutes.
- 1 ½ lbs fingerling potatoes, sliced lengthwise to ¼-inch thickness
- 2 c. white vinegar (or half vinegar and half water)
- olive oil
- Kosher Salt
- Pepper (optional – I like it without pepper)
- Combine the potato slices and vinegar in a pot. Bring to a boil, then lower the heat and simmer for about 8 minutes or until fork tender. Let the potatoes cool in the liquid for 30 minutes. Drain well and lightly pat the potatoes dry with paper towel.
- Preheat the broiler with a rack about 6 inches below the heat source. In a large bowl toss together the potato slices some olive oil, salt and pepper until evenly coated. Arrange the potato slices in a single layer on a baking sheet. Broil until lightly browned on top, about 10 to 12 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 to 10 minutes more. (Broil to your preference.) Serve immediately.