Scrub and clean the oven potatoes under cold running tap water but don't peel them! Let the potatoes drain a bit and then slice them into ⅕ inch (5 mm) thick slices using a sharp knife or a mandoline slicer.

Pour the vinegar and water in a large pan and add the peeled garlic clove.

Place this over high heat until boiling, then add the sliced potatoes and turn the heat to medium-high.

Cook the potatoes for 7 to 8 minutes. They should still be a little raw. Drain the potato slices.

Pour a good splash of olive oil on a large oven tray and add the potato slices.

Sprinkle with pepper and a pinch of salt. Then brush the potatoes with extra olive oil.

Grill the potatoes for 20 minutes or until golden.

Flip the slices over onto their uncooked side and grill another 10 to 12 minutes until golden as well. Remove the potatoes from the oven. Transfer them to a large bowl and sprinkle with salt. Serve hot.