September 10, 2010

Grilled Vinegar Potatoes

Martha Stewart Living, June 2009

These are like fair french fries without the deep fry. The vinegar flavor is intense.

1 lb. potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 C white vinegar
2 T e-v olive oil
1 1/2 t coarse salt + more
1/4 t ground pepper

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

With grill at medium-high, grill potatoes in a single layer till browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

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