Get the Recipe
I love potatoes on the grill—spots of crispy char and a light smokiness add a lot of flavor to otherwise listless spuds. With vinegar on the mind after a batch of Cornell chicken, I dug up this Martha Stewart recipe for salt and vinegar potatoes.
The vinegar both softens the sliced potatoes and infuses them with an intense tanginess. They were then given the standard salt, pepper, and oil seasoning and tossed over a medium-high fire until browned on both sides.
These tubers were loaded with flavor. The vinegar fully penetrated each potato slice, making sure no bite went without that sharp vinegar bite that pairs so well with the heavy dose of salt. Lackluster they weren't; in fact the only drawback was after a few too many of them, the pile up of vinegar started to overwhelm my tastebuds, but I guess that's what I get for eating a double portion.