Grilled Potato Slices with Vinegar and Salt

Grilled Potato Slices with Vinegar and Salt

This Martha Stewart recipe was a great summer alternative to roast potatoes.

1 lb fingerling potatoes cut lengthwise in ¼ inch slices

2 cups white vinegar

2 tablespoons olive oil

1 ½ teaspoons coarse salt, plus more for sprinkling

¼ teaspoon freshly ground pepper

Bring sliced 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 and pepper before serving.