Best Grilled Salt And Vinegar Potatoes Recipes

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GRILLED SALT AND VINEGAR POTATOES



GRILLED SALT AND VINEGAR POTATOES image

Categories     Vegetable     Backyard BBQ

Yield 4

Number Of Ingredients 5

1 pound waxy potatoes, such as white or fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white wine vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Kosher salt, plus more to taste
1/4 teaspoon freshly ground pepper

Steps:

  • 1. Place potatoes and vinegar in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until potatoes are just tender, about 5 minutes. Remove from heat and let potatoes cool in vinegar for 30 minutes. Drain potatoes and gently toss with oil, salt, and pepper. 2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill potatoes until browned on both sides, 3 to 5 minutes per side. Remove from grill, sprinkle with more salt to taste, and serve.

SALT-AND-VINEGAR SMASHED POTATOES



Salt-and-Vinegar Smashed Potatoes image

Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.

GRILLED POTATO SLICES WITH SALT AND VINEGAR



Grilled Potato Slices with Salt and Vinegar image

Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 50m

Number Of Ingredients 5

1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground pepper

Steps:

  • Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
  • Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

VINEGAR AND SALT GRILLED POTATO "CHIPS"



Vinegar and Salt Grilled Potato

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 medium Yukon gold potatoes, scrubbed
Canola oil
Salt
Freshly ground black pepper
Malt vinegar
Kosher salt or Fleur de Sel

Steps:

  • Heat the grill to medium.
  • Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and slice into 1/4-inch thick slices.
  • Brush the potatoes on both sides with the oil and season with salt and pepper. Grill the slices until golden brown on both sides and just cooked through, about 10 minutes.
  • Remove the slices to a platter in an even layer and immediately drizzle with the vinegar and season with salt.

SALT AND VINEGAR POTATOES



Salt and Vinegar Potatoes image

Potatoes that taste like the chips.

Provided by ahmom

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 2

Number Of Ingredients 4

2 large potatoes, sliced
1 cup vinegar, or as needed
1 tablespoon butter, or as needed
salt to taste

Steps:

  • Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well.
  • Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.

Nutrition Facts : Calories 337.4 calories, Carbohydrate 64.5 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 8.1 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 140.6 mg, Sugar 2.9 g

SALT AND VINEGAR ROASTED POTATOES



Salt and Vinegar Roasted Potatoes image

This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.

Provided by Lidey Heuck

Categories     vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons apple cider or white wine vinegar, plus more to taste
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 pounds Yukon gold potatoes, scrubbed and cut into 1-inch chunks
Flaky sea salt, for serving
Minced fresh chives, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
  • Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
  • Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

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