Grilled Salt and Vinegar Potatoes

Ingredients

• 1 pound waxy potatoes, such as white or fingerling, cut lengthwise into 1/4-inch-thick slices
• 2 cups white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons Kosher salt, plus more to taste
• 1/4 teaspoon freshly ground pepper
• Type of fire: direct
• Grill heat: medium-high

Directions

1. Add the potatoes and vinegar to a medium saucepan, then bring the mixture to a boil over medium heat. Lower the heat to medium-low and cook at a gentle simmer until the potatoes are barely tender, about 5 minutes. Take the pan off the heat and leave the potatoes in the vinegar to cool for 30 minutes. Drain them, then toss carefully with the oil, salt, and pepper.
2. Light 1 chimney full of charcoal. Once the coals are fully lit and coated in gray ash, empty them onto the coal grate and spread them evenly across the whole surface. Put the cooking grate on the grill, cover it, and let it heat for 5 minutes. Scrub the grate clean and oil it.
3. Place the potatoes on the grill and cook until they’re browned on each side, 3 to 5 minutes per side. Take them off the grill, add more salt to taste, and serve.