Recipe: salt and vinegar grilled potatoes

I don't know about you ladies but I LOVE salt and vinegar potato chips. I was looking for some recipes last week and I stumble across a website that didn't seem to promising. I was about to click off the page and the words salt and vinegar caught my eye. As soon as I saw the picture I knew I had to try these tart and salty potatoes. I made them for dinner last night with my grilled cod and OMG, were they delicious! They certainly aren't for the faint of heart, although they weren't as strong as I feared they would be, but they a perfect healthier fix for those of us who do, in fact, like salt and vinegar chips.

You will need:
Waxy potatoes, sliced 1/4 inch thick (large fingerlings work well)
white vinegar
sea salt
canola oil
pepper

Slice your potatoes and layer them in a pot. Pour in enough vinegar over the potatoes to cover them. Bring to a boil then reduce to a simmer for 5 minutes. They should be tender but not fully cooked or they won't hold their shape when being grilled.

Pour vinegar off of potatoes and let sit for 5-10 minutes. Toss in a bowl with 1-2 tbs. canola or olive oil, salt and pepper. Place on grill and cook until first side is brown and crispy (3-5 minutes), turn and repeat on second side.

I really liked these potatoes and thought that they went well with the lemon garlic cod I made. My only complaint is that the flavor was strong and heavy and it almost needed something fresh to balance that out and cut the acid of the vinegar. I think when I eat the leftovers tonight I might take a bit of sour cream with some scallions (green onion tops) and just to open up the flavor a little more. Either way, delicious!!