Grilled Salt and Vinegar Potatoes Recipe

Joshua Bousel

I love potatoes on the grill—spots of crispy char and a light smokiness add a lot of flavor to otherwise listless spuds. With vinegar on the mind after a batch of Cornell chicken, I dug up this Martha Stewart recipe for salt and vinegar potatoes.

The vinegar both softens the sliced potatoes and infuses them with an intense tanginess. They were then given the standard salt, pepper, and oil seasoning and tossed over a medium-high fire until browned on both sides.

These tubers were loaded with flavor. The vinegar fully penetrated each potato slice, making sure no bite went without that sharp vinegar bite that pairs so well with the heavy dose of salt. Lackluster they weren't; in fact the only drawback was after a few too many of them, the pile up of vinegar started to overwhelm my tastebuds, but I guess that's what I get for eating a double portion.

Recipe Facts

Active: 25 mins
Total: 60 mins
Serves: 4 servings

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  • 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
  • Type of fire: direct
  • Grill heat: medium-high


  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.

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