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In a small pot, combine the potato slices, vinegar, and one tablespoon of the salt. If vinegar does not cover potatoes by at least ¼ 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.