Ingredients Jump to Instructions ↓

  1. 2 cups / 475 ml white wine vinegar

  2. 1 pound / 16 oz / 450 g waxy potatoes (see head notes), cut into 1/4-inch slices

  3. 2 tablespoons extra virgin olive oil

  4. 1 teaspoon flaky sea salt, plus more for seasoning

  5. 1/4 teaspoon freshly ground pepper

  6. fennel salt* to taste

Instructions Jump to Ingredients ↑

  1. Pour the vinegar into a medium saucepan, then stack (or arrange) the potatoes so the vinegar covers them completely. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the potatoes are just fork tender. You want them to hold their shape, so they don't fall apart on the grill later. Let the potatoes cool in the vinegar for 30 minutes. Drain well, then very gently toss with olive oil, salt, and pepper.

  2. Heat the grill to medium high. Grill potatoes, covered if possible, until golden on one side, then flip and grill the other side - roughly 3 - 5 minutes per side. Serve sprinkled with salt or fennel salt to taste.

  3. Serves 4.

  4. *To make fennel salt: toast 1 tablespoon of fennel seeds in a skillet, pound to a powder with a mortar and pestle, then combining it with about two tablespoons of flaky sea salt.

  5. Adapted from a recipe in Martha Stewart Magazine, June 2009


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