Photo by Heidi Swanson. Recipe adapted from Martha Stewart Living
2 cups / 475 ml white wine vinegar
1 pound / 16 oz / 450 g waxy potatoes (see head notes), cut into 1/4-inch slices
2 tablespoons extra virgin olive oil
1 teaspoon flaky sea salt, plus more for seasoning
1/4 teaspoon freshly ground pepper
fennel salt* to taste (optional)
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.
*To make fennel salt: toast 1 tablespoon of fennel seeds in a skillet, pound to a powder with a mortar and pestle, then combining it with about two tablespoons of flaky sea salt.
I found this over at 101 Cookbooks (see side reads). A few words come to mind: interesting, acquired taste and pucker. I used white wine vinegar like Heidi suggested but I'm sure (as she stated in her entry) you can use any vinegar you like. The fennel salt was a surprise treat, so aromatic! I loved everything about the deep, licorice scent and taste. Homemade fennel salt will be a regular in my spice collection from now on.
We paired the potato's with chicken but I think beef would have been a better accompaniment. Wash down with wine of your choice as this side seems like it would go with anything.