SALT AND VINEGAR POTATO SLICES

1 1/2 lbs. russet potatoes sliced 1/4 inch thick (thinner if you prefer)

1 1/2 cups white vinegar or white wine vinegar

1 cup water

3 Tbsp. olive, canola, peanut or corn oil.

1 Tbsp. melted butter

1 Tbsp. kosher salt mixed with 1/4 tsp. cayenne pepper OR

1 Tbsp. seasoned salt

fresh ground pepper (optional)

METHOD:

Combine the oil and melted butter in a small bowl. Set aside.

Combine and bring to a boil vinegar and water in a pot large enough to allow potatoes to be covered in liquid. Add additional vinegar if necessary. Reduce the heat and simmer for about 7 or 8 minutes or til potatoes are tender.

Drain and dry with paper towels to remove excess moisture.

Preheat the broiler on high.

Place the potato slices in a single layer on a cookie or baking sheet. Brush both sides lightly with the oil/butter mixture. Sprinkle with salt and pepper.

Broil about 6 inches from the heat til golden brown. Turn and repeat. Serve hot or at room temperature.