Martha Stewart Living (May 2009)
We're in full-on grilling mode, making as many dishes on the grill each night as the weather allows.
Finding things to grill is hardly ever an issue with meat -- the choices of chicken, steak or pork dishes (or even pizza) are abundant. And now that the "Grilling Issues" of magazines have all arrived, we're stocked with new recipes we want to try.
But when it comes to making sides on the grill, we're always on the lookout for new recipes, which is why we loved the idea of these Grilled Potato Slices with Salt and Vinegar.
Because we have such an abundance of vegetables during the summer from our CSA, we often find ourselves grilling vegetables. Typically it's squash, zucchini or eggplant, and we slice it, toss it with oil, salt and pepper, and throw it on the grill.
This recipe is a slight variation on that, but the technique remains just as simple. Prior to grilling, boil sliced potatoes in vinegar, let simmer for 5 minutes and then allow the potatoes to cool in the vinegar. Once cool, toss the potatoes with oil, salt and pepper, and grill. The result -- as the magazine points out -- is reminiscent of salt and vinegar potato chips: tangy, crisp and oh so delicious.
At the recipe's suggestion, we used fingerling potatoes, which gave us a gorgeous array of colorful chips. But you can make this dish with any sort of potatoes you have on hand.
The best summer dishes are often the simplest. Give these grilled potato slices a try and see what you think!
Grilled Potato Slices with Salt and Vinegar
Martha Stewart Living (June 2009)
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(This photo: Martha Stewart Living)
Prep: 5 minutes
Total: 50 minutes
Serves 4
Ingredients
* 1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
* 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
Directions
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.
2. 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.
