Grilled potatoes with salsa verde and preserved lemon

These grilled potatoes are a big hit among our friends.

We learned how to make them when visiting family homes in Lebanon, where our hosts prepared them on heating stoves that doubled as ovens and cookers, and at Maguy's, a fish restaurant in the city of Batroun, where they made them on a charcoal grill. It's very simple: Thinly slice the potatoes and generously sprinkle them with salt. Then grill or bake them in a dry skillet or on an outdoor grill. No need to precook them. The result is a nicely charred potato that hasn't lost its crunch, which is delicious. The salsa verde with preserved lemon simply invited itself to the menu.