recipe, side dish, sponsored, vegetable

Salt and Vinegar Potatoes

LPC Logo Creamer of the cropDisclaimer: 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.

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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!

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Salt and Vinegar Potatoes

Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Toss with the remaining tablespoon of vinegar, and garnish with your freshly chopped herbs. Serve immediately.
  • AimeeSimpleBites

    I have so many fresh herbs to use up in the garden – and this is inspiring. Thanks, Hilary.

  • Amanda Orlando

    Looks delicious, and so simple!

  • Samantha @MyKitchenLove

    Hilary these look amazing! I love potatoes and I’ve never tried using apple cider vinegar (I’m a traditional malt girl myself), but I just might have to give it a go after seeing your beautiful photos! Yum!

    • Thank you Samantha! 🙂 You can definitely use another type of vinegar if you prefer, it was just a preference of mine. Malt would work well too!

  • Colleen Milne

    This looks delicious and so simple. I love the vinegar, and this could be done in the oven in the winter, too. Thanks for positng

    • Hi Colleen, this could definitely be done in the oven, great call! I will have to try that once it is cool enough to dare turn it on 🙂 Thanks!

  • Sean Bromilow

    I have NEVER been a fan of salt and vinegar chips (they burn my lips… I can’t be alone here), but the idea of these lovely little taters with apple cider vinegar and salt sounds like music to my ears. Lovely, simple, perfect little side dish 🙂

    • Hi Sean! You are totally not alone, in fact- truth moment- I too have never been a fan of salt and vinegar chips! I find them pretty overwhelming in acidity. But you won’t have the same sensation with these potatoes, as it is a much milder taste. Cheers!

  • Angelika Joanna Thomas

    And here I was looking for a recipe to use apple cider vinegar! Very appetizing.

  • I like how you infused the cooked potatoes with the vinegar. I’ve made something similar with chickpeas but this sounds genius. 🙂

  • MDIVADOMESTICA

    What a great way to incorporate the vinegar flavour into the potatoes during the cooking process.
    These may show up at my next barbecue. Thanks for the recipe.

  • These look and sound delicious, Hilary! I mean, who doesn’t love salt & vinegar chips, right? Sadly my husband doesn’t like potatoes (yep, you read that right, haha) but hey, more for me 🙂

    • Thank you Dana! I’ve never met someone who doesn’t like potatoes- he’s missing out! 🙂