In a small pot, combine the potato slices, vinegar, and one tablespoon of salt. If vinegar does not cover potatoes by at least 1/4 inch, top it up with cold water until it does. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes.

Drain well and pat potatoes dry with paper towels.

Preheat the broiler with a rack about 6 inches below the heat source.

Dump the potato slices onto a sheet pan. Sprinkle with the olive oil, remaining teaspoon of salt, and the pepper. Toss to coat.

Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more.