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Salt and Vinegar Potatoes

Prep Time:10 Minutes
Cook Time:25 Minutes

Nutritional Information

A great accompaniment to rich proteins.


  • 1 1/4 pounds waxy potatoes, such as white or fingerling, cut lengthwise into 1/4-inch-thick slices
  • 1 cup white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper


  • 1. Preheat Egg to 400ºF with cast iron 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. 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. Roast the potatoes at 350 degrees on indirect heat for 30 -45 minutes or until potatoes are tender.
  • 3. Transfer potatoes to a large bowl and add vinegar. Toss potatoes and season to taste with salt and pepper.

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Variation: In our Great American Grilling Class on 7/1/15 & 7/2/15 we made the following adjustments: replace the oil with melted butter double the vinegar amount and use white wine vinegar instead of malt Preheat the Egg to 425º using indirect heat. Combine the potatoes and the vinegar in a grill safe pan. Braise until the potatoes are fork tender and the vinegar has reduced. Convert the Egg to direct heat with a cast iron grate. Grill the potatoes until char marks form. Toss with the butter and season with salt and pepper.
07-08-2015 at 04:58 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828