Broiled Salt and Vinegar Potato Slices
Transform your snack game with these irresistible Broiled Salt and Vinegar Potato Slices, a crispy, golden delight that perfectly balances bold tangy flavors and savory goodness. Thinly sliced Russet potatoes are parboiled in a tangy vinegar-salt bath, then broiled to perfection with a drizzle of olive oil and a sprinkle of fresh black pepper and sea salt. The broiler gives them a beautifully caramelized crust while keeping the centers tender and fluffy. Perfect as a side dish, appetizer, or snack, this recipe delivers the ultimate salt-and-vinegar crunch without the fryer. Quick to prepare and packed with flavor, these potato slices will become your new go-to crowd-pleaser. Serve hot and enjoy their addictive crunch!
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Ingredients
- 4 medium-sized Russet potatoes
- 1 cup Distilled white vinegar
- 4 cups Water
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Sea salt or flaky salt
Directions
Step 1
Wash and peel the russet potatoes, then slice them into 1/4-inch thick rounds. Try to keep the slices even for consistent cooking.
Step 2
In a large pot, combine the distilled white vinegar, water, and 2 teaspoons of salt. Bring the mixture to a boil over medium-high heat.
Step 3
Add the sliced potatoes to the pot and reduce the heat to medium. Simmer for 5-7 minutes, or until the potato slices are just tender but not falling apart. Drain the potatoes carefully and pat them dry with a clean kitchen towel or paper towels.
Step 4
Preheat your oven's broiler to high and position a rack about 6 inches from the broiler element.
Step 5
Line a large baking sheet with aluminum foil or parchment paper. Lightly grease the surface with 1 tablespoon of olive oil to prevent sticking.
Step 6
Arrange the potato slices in a single layer on the prepared baking sheet. Brush the tops of the slices with the remaining 1 tablespoon of olive oil. Sprinkle them evenly with freshly ground black pepper and a pinch of sea salt or flaky salt.
Step 7
Place the baking sheet under the broiler and cook for 8-10 minutes, or until the tops of the potato slices turn golden brown and crispy. Watch closely to avoid burning.
Step 8
Remove the baking sheet from the oven and carefully flip the potato slices over using tongs or a spatula. Return the baking sheet to the broiler and cook for an additional 5-7 minutes, or until the second side is golden and crisp.
Step 9
Transfer the broiled potato slices to a serving platter. Sprinkle with extra sea salt or flaky salt to taste, if desired. Serve immediately while hot and crispy.
Nutrition Facts
| Serving size | (1934.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 970.0 |
| Total Fat 28.0g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 6782.7mg | 0% |
| Total Carbohydrate 152.8g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 8.1g | |
| Protein 20.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 181.8mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 3909.0mg | 0% |
Source of Calories