We share this easy, breezy recipe for a world-class appetizer!


500g Sliced fingerling potatos
2 cups White vinegar
1/3 cup Extra virgin olive oil
1 Tbs Salt
1 Tsp Pepper


1. In a small pot combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer for 8 minutes.

2. Cool them in liquid for 30 minutes, then drain well and pat dry the potatos with paper towels.

3. Preheat the griller. Dump the potato slices onto the grill, sprinkle generously with olive oil, salt and pepper, toss to    coat.

4. Arrange the potato slices in a single layer. Grill for 7 minutes. Then flip the slices and grill for approximately 5 minutes. Serve warm.

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