My husband loves salt & vinegar potato chips so I came up with this as an homage to that flavor combination. They are delicious and easy!
This makes a lot of potatoes and I typically use the leftovers in a potato salad with an array of other grilled vegetables. Being a trained cook, it has been deeply instilled in me to always reinvent and never throw out food. As such I'm always trying to reimagine how to use what I have left from one night to the next. These potatoes actually get more flavorful overnight and are delicious in a cold salad with grilled artichokes, picholine olives, manchego & basil. That will certainly be making an appearance on my table tomorrow night.
Salt & Vinegar Grilled Potatoes:
2# large fingerling potatoes (preferably gold varieties like 'russian banana' or 'french gold')
1 1/2 cups white vinegar
2 1/2 cups water
2 tsp sea salt
1 tsp black pepper
2 TB olive oil
coarse salt for finishing
1) Slice the potatoes in half lengthwise. Place the potatoes, vinegar, and water in a 3 quart saucepan. Bring to a boil and reduce to a simmer. Cook until barely fork tender, about 15 minutes. Drain off the liquid and place the potatoes in a large bowl with the salt, pepper, and olive oil. Toss gently to coat well.
2) Heat the grill to 450 degrees. Place the potatoes, cut side down, onto the hot grill. Cook until grill marks are present. Turn the potatoes 90 degrees and cook again, to create cross-hatch grill pattern. Flip potatoes and continue to cook, skin side down, until the skin is golden brown and blistered and the potatoes are fully cooked and tender.
3) Drizzle with finishing oil (truffle oil, lemon oil, garlic oil....) and sprinkle with coarse salt. Serve warm.