This has to be my new guilty pleasure! OMG, it’s such a burst of salt and vinegar flavor in my mouth. I’ve always LOVED salt and vinegar potato chips, but I haven’t had a bag of chips in so long. So when I came across this recipe, I just knew I had to make them soon. Well, I’ve made these twice and with every bite I take, I mouth out how “these are the best things ever!” Martha Stewart is a genius.
Grilled Salt and Vinegar Potato “Chips” (slightly adapted from Martha Stewart)
1 pound yukon gold potatoes, cut 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
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes; add more vinegar if necessary). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 15 minutes (original recipe calls for 30 minutes, but we found it to be way too vinegary). Drain well, and gently toss with oil, salt, and pepper.
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.
Makes 4 servings.