It's Friday! And it's summer time, so undoubtedly, a few of you will be firing up the grill this weekend. I love anything cooked on a grill: chicken, fish, ribs, shoe leather... My problem lies in side dishes. It seems no matter what is prepared on the grill, the side dishes remain the same. Since you can't be two places at once, in the kitchen and at the grill, it's always a matter of "What can I make ahead of time?". This usually ends up being some sort of cold salad or baked beans and that gets pretty tired after a long summer.
A good friend of mine recently introduced me to grilled potato chips, specifically salt-n-vinegar chips. I know what you're thinking, but stay with me here. They're really good and when paired with a grilled veggie, like zucchini or asparagus, your meal is complete, cooked in one place and still warm when served.
What you need:
2 cups white wine vinegar
1 pound waxy potatoes; cut in 1/4-inch slices
2 tablespoon olive oil
1 teaspoon flaky sea salt; extra for seasoning
1/4 teaspoon ground pepper
What to do:
Pour vinegar into saucepan and layer in the potatoes so they are completely covered by vinegar. Bring to a boil, then reduce heat and simmer for about 5 minutes. Let the potatoes cool in the vinegar for about 30 minutes (or while you're heating up the grill and getting the meat!). Drain well and then gently toss with olive oil, salt and pepper. Grill the potatoes for roughly 3-5 minutes per side or until golden brown. Salt to taste and serve!
For the original recipe, courtesy of Martha Stewart, click here. If salt-n-vinegar isn't your thing, here's a recipe for plain chips and even one for grilled nachos. We hope you have a great weekend and we'll see you back Monday morning, bright and early. Happy grilling!
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Posted Friday, July 16 2010 2:20 PM
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