Grilled Salt and Vinegar Potatoes

A crunchy and tangy side dish that combines salt and vinegar flavor with perfectly grilled potatoes.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: BBQ, Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces Russet potatoes Provides a starchy, fluffy texture.
1 cup White vinegar Adds a sharp, tangy flavor.
2 tablespoons Kosher salt Essential for seasoning.
1/2 teaspoon Black pepper Adds warmth and depth.
3 tablespoons Extra virgin olive oil Richness and helps crisp the potatoes.
2 tablespoons Vegetable oil or nonstick grilling spray Prevents sticking on grill.
1 tablespoon Malt vinegar Adds extra tang after grilling.
2 tablespoons Chopped fresh chives For garnishing.

Method

Preparation

Boil the Potatoes: In a large pot, add white vinegar and enough salted water to cover potatoes; place pot over high heat.
Preheat the Grill: Set the grill to medium-high heat (approximately 375 degrees F).
Prepare the Potatoes: Rinse and scrub potatoes, then cut them into approximately 6 wedges each.
Boil Wedges: Once the pot is boiling, add wedges and boil for 5 minutes.
Soak the Potatoes: Remove pot from heat and let potatoes sit in liquid for 20 minutes.
Drain and Coat: Drain potatoes, place in a bowl, and toss with salt, pepper, and olive oil until well coated.

Cooking

Prepare the Grill: Brush grill grates with vegetable oil or nonstick grilling spray.
Grill the Potatoes: Grill for 6-8 minutes, flipping once until golden brown.

Serving

Add Malt Vinegar: Remove wedges from the grill and brush with malt vinegar.
Finish and Garnish: Sprinkle with additional kosher salt or flaked sea salt and chopped chives before serving.

Notes

Choose potatoes of similar size for even cooking. Don’t skip soaking time for better flavor absorption. Sprinkle cheese on top in the last minute of grilling for a melty finish.