Salt and Vinegar Potatoes
Disclaimer: Thank you to The Little Potato Company for sponsoring this blog post. Without brands like this one, blog’s like mine wouldn’t be able to keep up with regular posting and quality content. Recipe, wording, and opinions are, as usual, entirely my own.
Sometimes I really couldn’t bother making dinner. Do you know what I mean? I would simply rather eat cheese and crackers and call it a night. But when you’re the home cook, you feel somewhat obligated to ensure everyone eats a decent meal before heading off to bed.
When my laziness (or exhaustion) gets the better of me, I turn to my favourite side dish which are these Salt and Vinegar potatoes. Not only are them reminiscent of getting vinegar doused fries at a food truck, but they are so incredibly easy to make and only need five ingredients.
In the directions below I recommend doing a second cooking on the grill to make them nice and crispy, but if you’re not feeling it, don’t worry about it. They’re still tasty boiled. But if this extra barbecue step doesn’t turn you off, you won’t regret it! Plus, you can throw on some sliced vegetables and your favourite grilling protein on the grill alongside these potatoes and you’ve got yourself a meal!
I’m sure this will become a family favourite go-to at your house too!
Salt and Vinegar Potatoes
- 1 barbecue-ready pack from The Little Potato Company
- 2/3 cup apple cider vinegar, plus 1 tbsp
- 1 tbsp sea salt
- 1 tbsp salted butter
- a small handful of fresh chopped herbs, such as chives, parsley, cilantro, or whatever you have on hand
- Open the barbecue-ready pack and remove the plastic lining and the herb seasoning (you can use the herb seasoning another time). Remove the potatoes from the aluminum tin, but keep it as we will need it later in the recipe.
- Pour 2/3 cup of vinegar and the salt into a pot, along with the potatoes, and fill with water until submerged with 1-inch of water over top. Bring to a boil, reduce to low, and cook for about 20 minutes or just until tender. Drain and allow to cool enough to handle, then cut each potato in half.
- Preheat your barbecue. Once hot, reduce to medium. Add the pat of butter to the aluminum tin and melt the butter on the barbecue- be sure to watch it as it will happen quickly. Add the potatoes and stir gently. Cook for about 7-10 minutes, stirring every few minutes, or until the potatoes are golden and crispy.
- Toss with the remaining tablespoon of vinegar, and garnish with your freshly chopped herbs. Serve immediately.