Grilled Potato Slices With Salt And Vinegar

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



Procedure


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


Recipe from Martha Stewart Living, June 2009

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