SALT & VINEGAR GRILLED POTATOES

While many, or dare I say, most food bloggers are posting pumpkin and apple recipes, I’m posting a grilling recipe!

Yup, I march to the beat of my own drum.  I don’t follow trends…mainly because I don’t necessarily know what the trends are…I’m just sooo not hip!  And I’m okay with that. 

While my friends in Alberta are posting pictures of snow, and even skiing up near Banff; we’re grilling down here in the South.  Actually, it doesn’t mean much that’s it’s snowed in Alberta, they might get snow in July, but be grilling in 70 degree weather for Christmas; that’s just how crazy their weather is!

I waited all summer long to grill up these Salt & Vinegar Potatoes, which I cannot take credit for, as I found the recipe on Pinterest.   

Now they don’t taste like salt & vinegar chips, if that’s what you’re thinking (cuz I really wasn’t sure myself); rather the vinegar lends a lovely subtle tang to the potatoes, and they’re just the right amount of salty.  I grilled Salt & Vinegar Potatoes, because it seemed like the right thing to do, but I might also roast in 425 degree oven until they’re golden brown. 

Maybe by next week I’ll get hip, and post some fall recipes, and if I do happen to be hip…is it even hip to say hip anymore…I’m sure it will be quite by accident! 

SALT & VINEGAR GRILLED POTATOES

Very slightly adapted from Serious Eats, Joshual Bousel

Serve 4

2              lbs.         Waxy potatoes, such as Yukon Gold or red skin

2              cups       Apple cider vinegar

2              tsp.        Salt

3             Tbsp.       Olive oil, divided use

3                           Scallions, chopped

                             Pepper to taste

1.  For medium sized potatoes, cut in half; for large potatoes, cut into 4 wedges.  Place the potatoes into a large pot.  Pour in the apple cider vinegar, salt, and top with just enough water to cover the potatoes completely.  Bring the potatoes to a boil, and cook for 5 minutes.  Cut the heat, cover the pot and allow the potatoes to sit in the liquid for about 30 minutes.

2.  Drain the potatoes well.  Toss them to coat, with 2 Tbsp. of the olive oil.  Place the potatoes on a hot grill or barbecue and cook until tender, 10 to 15 minutes.

3.  Remove the potatoes to a platter and sprinkle with chopped scallions and black pepper.  If you like, drizzle with 1Tbsp. of extra virgin olive oil.

You may also like:

Stuffed Portabellas &Grilled Veggies Stack

Kale Mushroom & Cheese Twice Baked Potatoes

Lemon & Thyme Roasted Chicken and Potatoes

Celery Root Mashed Potatoes plus Braised Pork Chops

This recipe is shared at:  Freedom Fridays