Yesterday Jim tried out this wonderful new potato recipe from the dreaded Martha Stewart Living magazine. It was delicious, very reminiscent of salt & vinegar potato chips, which I love. I actually love all kinds of potato chips; my one weakness!
This is the recipe as we modified it.
Grilled Potato Slices w/Salt & Vinegar
Small potatoes (about 1 pound or more), cut into 1/4-inch thick slices
1-2 tbsp olive oil
1 1/2 tsp sea salt (or coarse salt)
1/4 tsp ground black pepper (or more to taste)
1. Bring potatoes & enough vinegar to cover potatoes to a boil in a medium saucepan. Simmer potatoes until just fork tender. Remove from heat & let potatoes cool in vinegar for 30 minutes. Drain well, then gently toss with oil, sea salt, & pepper.
2. Preheat grill (we used broiler) to medium high. Grill or broil potatoes in a single layer on a baking sheet until browned on both sides & cooked through, about 5 minutes per side. Just eyeball it until they're as brown as you like! Sprinkle with more salt & pepper if desired.
We ate it with some Trader Joe's soy chorizo, some amazingly juicy & delicious Brandywine tomatoes from the garden, & Jim's bruschetta on Breadsmith multigrain bread.
Before my shift at the library yesterday, I had to eat something but once again wasn't hungry for a full lunch. So I enjoyed a light lunch of leftover gazpacho, multigrain toasted bread spread with hummus, a slice of Brandywine tomato, & Farmers' Market lettuce.
And this was my delicious Sunday morning breakfast of Food for Life multigrain English muffin lightly spread with Earth Balance buttery soy spread, & topped with 2 slices of Gimme Lean soy sausage. Of course, a side of Jim's Ropreco Paste tomatoes, too. Must eat them all before they're gone for the season.