Grilled Potato Slices with Salt and Vinegar

By RoketJSquerl

Recipe from Martha Stewart Living, June 2009

If you like salt and vinegar potato chips and you have a barbecue, this recipe is for you. These potatoes have a real vinegary bite to them. They’re perfect for serving with grilled fish or chicken.

Ingredients

• 1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices (I used baby new red potatoes)
• 2 cups white vinegar
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons coarse salt, plus more for sprinkling
• 1/4 teaspoon freshly ground pepper

Preparation

Step 1

Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.
Yield: 4 servings