Grilled Potato Slices with Salt and Vinegar

Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Potato Slices with Salt and Vinegar

Source: Martha Stewart Living, June 2009


  • 1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
  • 2 cups white vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons coarse salt, plus more for sprinkling
  • 1/4 teaspoon freshly ground pepper


  1. Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.

  2. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.


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