1 lb potatoes cut ¼ inch thick lengthwise
2 cups white vinegar
2 tablespoons extra-virgin olive oil
Coarse Sea Salt, Fresh Ground Pepper
Bring potatoes and vinegar to a boil in a medium saucepan. Vinegar should cover the potatoes. Reduce heat to simmer until just fork tender (about 5 minutes). Let potatoes cool in vinegar for 30 minutes. Drain well and toss with olive oil, salt & pepper.
Grill the slices on a barbecue or in the oven on a rack for about 5 minutes per side. Sprinkle with salt before serving.
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