4 large unpeeled potatoes, scrubbed clean and sliced into 1/8-inch (3 mm) thick slices with a mandolin

4 cups (1 litre) white vinegar

3 tbsp (45 ml) olive oil

Salt

In a large bowl, fully cover the potatoes with the vinegar. Refrigerate for 2 hours. Drain.

Preheat the grill, setting the burners to high. Oil the grate.

In a bowl, toss the potatoes with the oil. Generously season with salt.

Reduce the heat to medium. Place the potatoes on the grill and cook for about 8 minutes on each side.

Serve as a snack with pre-dinner drinks, or as a side with burgers or grilled meats.

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