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 ;)...
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.
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?
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.
*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
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Heidi - thank you so much for this recipe! My daughter and I adore salt and vinegar chips - its on the list of things to make, although I am thinking of using malt vinegar :D
But not in an aluminum pot, I assume - that vinegar would eat it right up and the aluminum would end up in the brew.... This sounds perfect to go with our roast veggies and hummus, adding some crunch and a lot of flavor. Can't wait to try it.
YUMMMM! Would be terrific with yams/sweet potato too. (Maybe not as crispy, but still delicious.) :)
Hello Heidi, This recipe sounds delish. To my pleasant surprise, I checked email after lunch and saw that I had received one from 101 cookbooks. Hooray! Thank you Jo.E.
My mouth just waters hearing about Salt and Vinegar.... it's a Canadian thing.... we looove our salt n vinegar chips! Your recipe looks gobsmakingly good!
can these be prepared ahead of time? same day? day ahead and reheated?
I am the same way as you Heidi, I hate that combo of flavors, BUT, my 3 kids not only like the vinegar chips, they also love the dill pickle ones too! So gross! But, like you, I would make these for them and they would be so happy! I've made microwave potato chips, where you slice the potato super thin, and then cook it in the microwave on parchment paper. You cook it for a minute, then let it sit for 2 minutes, then repeat until the get crisp. You don't need to add any oil if you don't want to, but you could add cracked pepper, or vinegar, or shaved parmesan cheese on top, whatever you like! Thanks for this recipe!
Could you boil them in dill pickle juice a la MY favorite chip, dill pickle? I'm giving that a shot!
Oooh!!!! I grew Yukon Golds this year and this sounds like the prefect way to treat them. I am one of the Sour/Salty Tater aficionads you mention. BTW: if you can fit a half barrel in your gardenspace you can grow them too! And there is absolutely nothing like a fresh-dug potato : 9 The skins are so tender you can rub them off with your fingers! And the taste... O M G
My all time favorite...these look fabulous; I make these all the time using my sweet potatoes! Thanks Heidi...
My mouth is watering just reading the recipe. I cannot wait to try these - thank you!
Wow! These sound amazing. I love the salt and vinegar chips and this recipe looks SO good. Thanks for sharing. I can't wait to try them!
Sounds great! How about a version based on Chicken Adobo? Cook the potatoes in vinegar and soy sauce before grilling...
These sound delicious! While I'm not a huge fan of salt and vinegar potato chips, my husband is, and would def appreciate these. Thanks for sharing!
YUM! I can't wait to try these with some grilled fish. I love the salt and vinegar chips, the more pucker-y, the better! Thanks!
I wonder if you could substitute malt vinegar for all or part of the white wine vinegar. The malt vinegar is the more traditional fish and chips vinegar and it has less of a punch in the kisser than plain white vinegar for sure. I am also w/o grill so will look to see how broiling or baking works.
Oh the timing of this post! I am making grilled pizza today, and actually have a bunch of potatoes I've been meaning to use, but couldn't think of anything fun to do. I am making this today, and I can't wait! Thanks!
I'm with Wayne--LOVE that blinding acid! This is brilliant, can't wait to try.
Well, I'm definitely in the love salt 'n' vinegar camp, so I will be trying these for sure! And I'm already a convert to the idea of flavouring the water used to boil potatoes. Even adding a few cloves of crushed garlic and a sprig of rosemary to the water can make a noticeable difference.
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