Potatoes from Modena: Patate All'aceto Balsamico

1 1/2 pounds Idaho potatoes, cut into 1/8-inch thick slices and held in water
4 tablespoons extra-virgin olive oil
Salt
2 tablespoons balsamic vinegar

Pat the potato slices dry.

In a large, heavy-bottomed skillet, heat the olive oil until just smoking. Add the potato pieces, working in batches to avoid over crowding the pan, and cook until golden brown and crisp at the edges. Drain on a plate lined with paper towels, sprinkle with salt and drizzle with the balsamic vinegar. Serve immediately.

Yield: 6 servings