Are you on Pinterest yet?

I signed up a few months ago, but didn’t really get into it until recently.

I think it will slowly take over my free interwebs time.

My poor Google reader is going to suffer because of this.

I am one of those people who pretty much pins food and cute dog photos.

That is how I came across this recipe from Unami Girl’s blog.

If you love salt and vinegar chips like I do, this recipe is for you. However, it is not for vinegar sensitive folks, even with the window open and vent on, my entire kitchen smelled like vinegar for a good 30 minutes.

I, of course, had to add my touch to this recipe by roasting the potatoes with a little duck fat. It adds that je ne sais qua to the dish.

Recipe:

Adapted from Unami Girl

 

1 pound fingerling potatoes, sliced lengthwise into 1/4″ inch slices (by hand or mandolin will work)

2 cups white vinegar

1 tablespoon Extra Virgin Olive Oil

2 tablespoons rendered duck fat

Kosher salt and pepper

 

In a medium pot add the sliced potatoes and vinegar, making sure to cover the potatoes with the vinegar.  Bring to a boil, then reduce the heat to a simmer.  Cook until fork-tender about 8 minutes.  Turn off the heat, and let cool in the liquid for 30 minutes.

Drain the potatoes and pat dry with paper towels.

Preheat your broiler on high and move the top rack to the highest position.

Lay the potatoes out on a baking sheet and generously coat with the duck fat and olive oil.  Season well with salt and pepper.  Line evenly on the baking sheet and broil until lightly browned about 7-10 minutes, depending on how strong your broiler is.  You may want to rotate your pan as well.  Remove and flip the potatoes to cook on the other side for an additional 7 minutes until browned. 

Taste for seasoning and adjust if necessary.  Serve warm.

Still with me till the very end? Lucky you, because I have 4 invites 3 invites to Pinterest just waiting to be sent. The first four people to leave a comment with a way to contact them gets the invite.