Salt and Vinegar Russets

If you are going to have potato with dinner, you should be making this one!  Russets are best for this recipe but if they aren’t available use what you have. From Food and Drink Magazine Autumn 2016.

1.125 kg russet potatoes, about 4 large
1/4 cup olive oil
3 large garlic cloves, crushed but intact
1 tbsp salt
1/3 cup malt vinegar
coarse salt

• Scrub potatoes and prick in several places with a skewer.  Arrange in a a circle in microwave; microwave 10 minutes, turning once. or until a skewer can be easily inserted but encounters some resistance.  Cool until able to handle.
• Cut potatoes lengthwise so the halves are as flat as possible.   Using a sharp knife, score about 1/2 inch deep in a criss cross pattern about the same distance apart.  Do not slash skins.  Place in a glass or ceramic dish just large enough to hold them in a single layer. (do not use a metal pan).
• Microwave olive oil and garlic for 25 to 30 seconds or until hot.  In another container, add salt to vinegar; microwave 20 seconds or until hot.  Stir to dissolve salt; then mix oil and vinegar together.
• Lightly brush oil and vinegar mixture over potato slits.  Grill over low to moderate barbecue heat, starting skin side down for 5 minutes.  Brush slits again; immediately return to grill slit side down.  Grill another five minutes.  Continue brushing slits with more oil mixture as needed for another 5 minutes or until potatoes are golden brown.  Brush again before serving.
• Sprinkle potatoes with pinches of coarse salt.  SErve right away with grilled steaks, chops or chicken.