Grilled Salt And Vinegar Potatoes Recipe

When it comes to snacking, many people agree that salt and vinegar chips rate high on the flavor scale, and even though they make our eyes water, we can't get enough. The combination of salt and acidity is far from subtle and pairs well with the humble potato.

Today we bring you a new way to enjoy this famous flavor combination and you're going to love it. Wellness coach and recipe developer Miriam Hahn brings us this recipe for grilled salt and vinegar potatoes and says, "Potatoes have always been one of my favorite vegetables to cook with. I love how satisfying they are and there are hundreds of ways to prepare them. In this easy recipe, you get that same flavor as salt and vinegar chips but in grilled wedge form, and they are so tasty."

Read on to learn how to make this creative side dish. Let's grab an apron and fire up the grill!

Gather the ingredients for grilled salt and vinegar potatoes

To make this recipe, there's a short list of ingredients. Pick up some Yukon gold potatoes to start. "Because we're making wedges, you want to select large potatoes. The packaged Yukon potatoes are usually smaller in size, so I just hand pick the potatoes, when I'm making these," Hahn shares. Then, you'll need some white vinegar, avocado oil, salt, and pepper. "I'm using avocado oil here because it has a high smoke point and we'll be cooking at high heat on the grill," Hahn remarks.

Cut the potatoes

The first step is to cut the potatoes into wedges. "I do this by cutting each potato in half lengthwise, then place the half cut side down, and slice it at an angle to create 3 wedges from each half," Hahn explains. "There is no need to peel the potato as the skin is full of vitamins and they taste great this way," Hahn goes on to say.

Pre-cook the potatoes in vinegar

To cut some of your grill cooking time and infuse the vinegar taste into the potatoes, you're going to pre-cook them. Pull out a medium pot and add the vinegar and the potato wedges. Bring the mixture to a boil, then reduce the heat to medium and cook for about 10 minutes. "This timing is based on the size of your wedges, so it may vary a bit. You're looking for the potatoes to be slightly tender, but not fully cooked," Hahn says.

When the potatoes are done cooking, remove the pan from the heat, but let the potatoes sit in the vinegar for 20 more minutes. This is a good time to preheat the grill to medium-high heat.

Add the oil and seasonings

Now, you can drain the potatoes and add them to a bowl. Add the avocado oil, salt, and pepper, and toss to coat the potatoes. "The oil will prevent the potatoes from sticking to the grill, so this is an important step," Hahn shares.

Grill the wedges

The potato wedges are ready to go on the grill. Go ahead and lay them horizontally on the grates so they don't fall through. Close the grill lid and set your timer for 10 minutes. Check them at this time to see if you're starting to see grill marks. If they aren't quite there yet, give them a couple more minutes. Flip them over and cook them for 10 minutes. 

Serve the wedges

The grilled salt and vinegar potatoes are ready to serve. These potato wedges are great with ketchup or guacamole and also pair well with any protein entrée like the classic burger, grilled chicken, or tuna sandwich. 

Leftovers will last great in the fridge for several days and you can pop them into the oven or air fryer to heat them up. Who knew you could get the famous salt and vinegar flavor on a wedge?

Grilled Salt And Vinegar Potatoes Recipe
5 from 45 ratings
In this easy recipe, you get that same flavor as salt and vinegar chips, but in grilled potato wedge form.
Prep Time
30
minutes
Cook Time
10
minutes
Servings
4
Servings
dipping wedge into ketchup
Total time: 40 minutes
Ingredients
  • 3 large Yukon gold potatoes
  • 3 cups white vinegar
  • 2 tablespoons avocado oil
  • 1 teaspoon coarse salt
  • ¼ teaspoon pepper
Optional Ingredients
  • Chives
Directions
  1. Cut the potatoes into wedges keeping the peel on.
  2. Put the vinegar and wedges in a medium pot and bring to a boil. Reduce heat to medium and cook for 10 minutes or until the potatoes are a little tender, but not fully cooked.
  3. Remove the pan from the heat and let the potatoes sit in the vinegar for 20 minutes.
  4. Preheat the grill to medium-high heat.
  5. Drain the potatoes and add the oil, salt, and pepper.
  6. Place the potatoes directly on the grill grates and cook for 10 minutes on each side.
  7. Remove from grill and serve.
Nutrition
Calories per Serving 308
Total Fat 7.3 g
Saturated Fat 0.9 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 48.6 g
Dietary Fiber 5.9 g
Total Sugars 2.3 g
Sodium 491.1 mg
Protein 5.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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