Grilled Salt and Vinegar Potatoes

Crispy on the outside and fluffy inside, these grilled potatoes infused with tangy salt and vinegar are a perfect summer side dish.

Prep Time 30

Cook Time 20

Total Time 50

Course Side Dish

Cuisine American

Servings 4 servings

Calories 200 kcal

4 medium Russet potatoes These starchy potatoes create a silky texture.
1 cup white vinegar Adds a tangy flavor.
2 tablespoons kosher salt Enhances overall flavor.
1 teaspoon black pepper Provides subtle heat.
2 tablespoons extra virgin olive oil Adds richness and promotes a golden-brown crust.
2 tablespoons vegetable oil Prevents sticking on the grill.
2 tablespoons malt vinegar Drizzled for additional tang before serving.
2 tablespoons fresh chives Offers a mild onion flavor.

Using a large pot, add white vinegar and enough salted water to cover the potatoes, then place the pot over high heat.
Preheat your grill to medium-high heat, approximately 375°F (190°C).
Rinse and scrub the Russet potatoes thoroughly, then cut them into wedges.
Once the pot reaches a roaring boil, add the potato wedges and boil for 5 minutes.
After boiling, remove the pot from heat and let the potatoes sit in the liquid for 20 minutes.
Drain the potatoes and transfer them to a large bowl; sprinkle with salt, black pepper, and extra virgin olive oil, tossing until well coated.
Brush the grill grates with vegetable oil or nonstick grilling spray to prevent sticking.

Place the seasoned potato wedges on the grill for 6-8 minutes, flipping them once, or until they’re beautifully golden brown.
Remove the potato wedges from the grill and brush them with malt vinegar. Before serving, sprinkle with additional kosher salt or flaked sea salt and garnish with chopped chives.

Choose firm and fresh Russet potatoes for the best results. Adjust soaking times for desired texture. Preheat the grill properly for perfect cooking.

Keyword Easy Grilled Recipe, Grilled Potatoes, Potato Wedges, Salt and Vinegar Potatoes, Summer Side Dish