from Shanna Schlitz, Co-Chair of Sprout Corner
- 2 cups white wine vinegar
- 1 pound waxy potatoes cut into 1/4-inch slices
- 2 tablespoons olive oil
- 1 teaspoon flaky sea salt plus more for seasoning
- 1/4 teaspoon freshly ground pepper
- fennel salt* to taste (optional
The original recipe calls for white vinegar. I used a white wine vinegar instead – but you can use either. I suspect you could actually experiment over time w/ different types of vinegar. I used fingerling potatoes that were on the large size, but any waxy potatoes will do
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.
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.