Grilled Salt & Vinegar Potatoes Recipe

Salt & vinegar chip enthusiasts, these are for you. You take slabs of sliced potatoes, boil them in vinegar, then grill them to a crisp. Not for the faint of heart, or anyone with particularly sensitive taste buds ;)...

Grilled Salt & Vinegar Potatoes

Certain people have a thing for salt & vinegar potato chips. Ok, let me be more specific. Certain people in this household have a thing for salt & vinegar potato chips. I'm not one of them. Tangy, salty, crisp potatoes - I get it. On paper it all sounds good. I don't know what my problem is. But I have a really hard time with these chips. I find the vinegar flavor blindingly strong, and despite my best efforts to resist, they make my lips pucker and my face scrunch up. But Wayne loves them, so when I came across a recipe last year for potatoes boiled in vinegar, then grilled to a crisp, I set it aside for grilling season. It sounded hardcore.

Grilled Salt and Vinegar Potatoes

Here's what I'll say about them. If you love the whole salt n' vinegar thing, you've got to make these. Surprise to me - I actually liked them quite a bit. And although the vinegar flavor is booming here, it seems to have less of an edge than the chip version. Just before trying them, I sprinkled the tops with a bit of fennel salt (recipe below), but was imagining dunking each potato slab in some garlicky aioli would hit the spot as well.

One of the other things that caught my attention about this recipe (which originally ran in Martha Stewart Magazine), was the idea that you could flavor potatoes by boiling them in a strongly-flavored liquid, before finishing them off on the grill. It got me thinking of all sorts of other ideas - like a really strong herb-flecked broth, or a strong garlic broth, or would a strong beer work?

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Grilled Salt & Vinegar Potatoes

The original recipe calls for white vinegar. I used a white wine vinegar instead - but you can use either. I suspect you could actually experiment over time w/ different types of vinegar. I used fingerling potatoes that were on the large size, but any waxy potatoes will do.

2 cups / 475 ml white wine vinegar

1 pound / 16 oz / 450 g waxy potatoes (see head notes), cut into 1/4-inch slices

2 tablespoons extra virgin olive oil
1 teaspoon flaky sea salt, plus more for seasoning
1/4 teaspoon freshly ground pepper

fennel salt* to taste (optional)

Pour the vinegar into a medium saucepan, then stack (or arrange) the potatoes so the vinegar covers them completely. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the potatoes are just fork tender. You want them to hold their shape, so they don't fall apart on the grill later. Let the potatoes cool in the vinegar for 30 minutes. Drain well, then very gently toss with olive oil, salt, and pepper.

Heat the grill to medium high. Grill potatoes, covered if possible, until golden on one side, then flip and grill the other side - roughly 3 - 5 minutes per side. Serve sprinkled with salt or fennel salt to taste.

Serves 4.

*To make fennel salt: toast 1 tablespoon of fennel seeds in a skillet, pound to a powder with a mortar and pestle, then combining it with about two tablespoons of flaky sea salt.

Adapted from a recipe in Martha Stewart Magazine, June 2009

Prep time: 35 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I have LOVED Salt & Vinegar chips and malt vinegar and sea salt on fries since I was a kid - YUM! Can't wait to try this! Thanks for sharing even if it isn't your fav, I'm sure it will become one of mine!


I make low fat roast potatoes by par-boling them in water with Marigold vegetable stock and then just lightly spraying with oil before roasting. Lots of flavour without lots of fat. Tip courtesy of Rosemary Conley, low-fat diet guru from the UK!


What a great recipe idea. I love salt and vinegar chips, so why not on the potatoes? Thanks for sharing.

My Kitchen in the Rockies

I am like Wayne. (I like to put s&v crisps in sandwiches, yum). I don't think I want to put these in sandwiches, but I am going to give it a try.


I'm going to try these with mmmmmmmmalt vinegar and tons of pepper.

shawna henderson

I have made these a few times. I discovered that boiling in just vinegar made them way too intense for me so I diluted; using 1/2 water 1/2 vinegar. You still get the vinegar flavor, just not so booming.


Wow! I boil beets in vinegar and they are great, but I never thought about grilling them after. Now I am going to do this with potatoes, beets, etc. I love the idea. Thanks!

My Communal Table

This method sounds like a new taste revelation in the realm of potatoes, thanks for sharing it.


Interesting! I'm planning to make grilled seitan gyros soon and was looking for a new side for them. This could be the one. Thanks!


I love a bit tanginess in my food.. This looks my kind of dish.


Your description made my lips pucker! I'm so going to make these. :)

Carrie (Love Healthy Living)

This recipe is officially on my short list!

The Ordinary Vegetarian

I'm with you. I don't care much for salt and vinegar chips either (despite my general liking for things tangy and salty). The grilled beer potatoes sound more interesting. I've boiled papas in beer out camping and they were delicious.

Andrea @ Fork Fingers Chopsticks

The Swedes boil potatoes in water containing an entire bunch of dill. The flavor really does infuse right into the potatoes.


Do you think I could make this an entree? Cause I could eat a plate of these! Especially with a homemade aoli!

LoveFeast Table

I have had the MS recipe bookmarked for some time- thanks for the reminder! My lips are puckering at the thought of my favorite snack!


The pictures looks great! Salt & Vinegar always make my mouth water.

A Teenage Gourmet

Oh I love this idea - hope to try it soon!

Simply Life

I am even changing what I am making for dinns tonight, to incorporate these super duper yummy sounding spuds! Can't believe I have never thought of doing this before. Thanks for sharing a lovely recipe, even though it is not a favourite of yours. :-) Mandy


In one of Mollie Katzen's older cookbooks she has a recipe for "Very Much Marinated Potatoes" in which you make a potato salad by boiling the potato chunks in 5 parts water : 1 part red wine vinegar. Then you toss the potatoes in olive oil, salt and pepper and add in whatever else you'd like. I usually add halved cherry tomatoes and handfuls of basil, or go with some southwestern flavors. The flavor is wonderful.


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