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Grilled Salt and Vinegar Potatoes

Grilled Salt and Vinegar Potatoes offer a unique twist on a classic side dish, combining the sharp acidity of vinegar with the smoky flavor from the grill for a flavorful and crispy addition to any meal.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large Russet potatoes Provides a fluffy interior and a starchy exterior.
  • 1 cup white vinegar Adds a tangy flavor.
  • 1 tablespoon kosher salt Essential for seasoning.
  • 1/2 teaspoon black pepper Offers a mild heat.
  • 3 tablespoons extra virgin olive oil Adds richness and helps achieve a crispy texture.
  • 1 tablespoon vegetable oil Prevents sticking on the grill.
  • 2 tablespoons malt vinegar Drizzled on grilled potatoes for extra tanginess.
  • 1/4 cup chopped fresh chives Provides mild onion flavor and color.

Method
 

Preparation
  1. Prepare the boiling liquid: In a large pot, add white vinegar and enough salted water to cover potatoes; heat on high without adding the potatoes yet.
  2. Preheat the grill to medium-high heat, about 375 degrees F.
  3. Rinse and scrub the potatoes, then cut each into 6 wedges.
  4. Once boiling, add wedges and boil for 5 minutes.
  5. Remove from heat and let the potatoes sit in the liquid for 20 minutes.
  6. Drain the potatoes and place in a bowl.
  7. Toss with kosher salt, black pepper, and olive oil until well coated.
Cooking
  1. Brush grill grates with vegetable oil or nonstick grilling spray.
  2. Grill potatoes for 6-8 minutes, flipping once, or until golden brown.
Serving
  1. Remove wedges from grill and brush with malt vinegar.
  2. Sprinkle with additional kosher salt or flaked sea salt and chopped chives before serving.

Notes

These potatoes can be prepped ahead of time by boiling and coating with oil and seasonings, then refrigerated for up to two days before grilling. Store cooked potatoes in an airtight container for up to three days.