If you could turn salt and vinegar potato chips into a warm, comforting salad, then this would be it.
1 teaspoon kosher salt3 1/2 tablespoons sauvignon blanc vinegar or other white wine vinegar, dividedHeat the oven to 450° F with racks in the upper and lower thirds and place 2 sheet pans in the oven to warm.
Pull the warmed sheet pans out of the oven and spread the sliced and seasoned potatoes as evenly as possible over them in a single layer. Add the onion and garlic and lower the heat to medium and sauté everything for about 5 minutes, until the onion is just starting to turn translucent. After the potatoes have roasted till golden on both sides and are tender, broil them for 3 or 4 minutes until they are nicely crisped on top.
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