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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Comments

Wow these have my mouth watering! Can't wait to try them - thanks!

Janel

mmm that sounds great! definitely going to try this recipe the next time i am grilling. i have the same lip-puckering reaction to the potato chips, although i tend to masochistically eat them anyway because they still taste so good...

ali

these look beyond amazing. my mouth is seriously watering... i just have to locate a grill and these will be 1st on my list to make!

Jil

My family is going to love these! Thanks Jana

Jana @ The Summer House

Wow! I do love the salt and vinegar thing and these sound fantastic! Plus they're way better for you than any bag of chips out there.

Jessie

be still my heart!!!!!!!!!!!!!! love, love LOVE this!!

Leigh Anne

I think salt and vinegar chips are the next best reason to pucker up besides a kiss :) When I make potato salad the first thing I do is pour vinegar on the warm potatoes to absorb the flavor while they cool down, then I add the rest of the flavorings and veg. GREAT RECIPE TO POST.

Teri

Sorry still not convinced :)

rita

Seasoning the water to get flavor into potatoes does really work well. Its also a great way to jazz up cauliflower. I love it with garlic, lots of garlic in the water when boiling or steaming. Great for a quick puree!

suej

I made these last summer and thought I would love there since I do really like salt and vinegar potato chips. But they were WAY too strong for me. I have loved your site for years and this is my first time commenting. Thanks for all the inspiration.

Dana

I don't have a grill, but I might just try oven grilling these to see if it works.

Christie

I totally have one of those vinegar-lovers too. He drinks the pickle juice. So I should try these? Maybe it will bridge the salt-and-vinegar gap between us. Thanks!

Amanda at Enchanted Fig

Ooooo, when I was pregnant w/ my daughter, I craved lime chips (Lays brand) and consumed an entire (large) bag singlehandedly in one day. I also gained 43 pounds during my pregnancy! This may be a better way to get that sour flavor next time. :) Wonder if you could use lemon or lime juice in the boiling process? Or maybe just squeeze some on at the end of the process for extra tang.....

Jen

The bagged potato chips are also a bit strong for me, but I love vinegars. I can't resist buying new flavors and almost always have something steeping in a dark corner in the kitchen. I'll be slicing a few potatoes as soon as I finish writing this. It's been pouring rain all day so I won't fire up the grill tonight, but I'll finish them on my cast iron grill pan on the stove top. I think your idea of using other flavors is great. I can't wait to experiment.

Jan

salt and vinegar crisps are truly British, one of THE best makes are Kettle chips...chunky,skin on, salty yet not too vinegary. Salty Dogs are good too...so if you see either Stateside go try...meanwhile Heidi looking forward to trying these at the weekend...P.S. had TERRIBLE ants infesting my garden, poured a bottle of cheap vinegar over them...haven't seen one since!

daisy@N8eat

Absolutely one of the best ways to enjoy a potato. By the way, it isn't an accident that for the most part, this combination is a "guy thing". The use of Malt vinegar (Marson's is the best) is the classic UK dipping ingredient. I have to say I never really thought about cooking the potatoes in the vinegar then grilling/frying them. Just great any way you can get them...

Peter

Not a huge fan of S&V - even posh chips with sea salt and balsamic don't do it for me - but these sound delicious. Love the idea of using different broths too - I wonder about a saffron / white wine flavoured broth? Lots of room for experimentation..... thanks Heidi.

DebG

WOWOW these look naughty, am going to try them soon!!! Http://pleincommeunoeuf.wordpress.com/

Sally

I love salt & vinegar chips on the rare occasion I have them, but I think they can be half as intense as they are. I've boiled sliced potatoes in water + apple cider vinegar before. Nice flavor, although my kids can't stand the smell of vinegar on the stovetop! Along the lines of potatoes & vinegar - I love potato salad made with potatoes, raw green beans, and a dressing of extra-virgin olive oil, balsamic vinegar (equal parts), plus some garlic and stoneground mustard stirred in. Yum.

Deana (Cooking with Trader Joe's)

Your introduction to this recipe was spot on. My partner loves the flavor of vinegar; I wish I could. And though I'll try these--they look delicious--I'm even more intrigued with other flavor possiblities. Thanks for your wonderful site. It gives credibility to my penchant for experimentation.

Leigh Kramer

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