Salt Vinegar Potatos

1 lb potatoes cut ¼ inch thick lengthwise

2 cups white vinegar

2 tablespoons extra-virgin olive oil

Coarse Sea Salt, Fresh Ground Pepper


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


Grill the slices on a barbecue or in the oven on a rack for about 5 minutes per side. Sprinkle with salt before serving.
888-942-4274 ext. 701

Palm Springs, California

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