**Grilled Potato Slices with Salt and Vinegar: A Delightful Treat for Your Taste Buds**
Crispy on the outside, tender on the inside, and bursting with tangy, salty flavor, grilled potato slices with salt and vinegar are a delectable snack or side dish that will tantalize your taste buds. This simple yet satisfying recipe transforms ordinary potatoes into extraordinary treats with just a few basic ingredients and a hot grill. Whether you're looking for a quick and easy appetizer, a complement to your favorite grilled meats, or a delightful vegetarian option, these grilled potato slices are sure to hit the spot. With variations ranging from classic salt and vinegar to zesty herbs and spices, there's a flavor combination for every palate. So, fire up your grill and get ready to experience the deliciousness of grilled potato slices with salt and vinegar.
**Recipes Included:**
* **Grilled Potato Slices with Salt and Vinegar:** The classic recipe that started it all, featuring thinly sliced potatoes grilled to perfection and seasoned with a tangy salt and vinegar mixture.
* **Grilled Potato Slices with Herbs and Garlic:** A flavorful twist on the classic, incorporating a blend of aromatic herbs and garlic powder for a savory and herbaceous flavor profile.
* **Grilled Potato Slices with Lemon and Dill:** A refreshing and citrusy variation that combines the brightness of lemon with the delicate flavor of dill, creating a light and summery dish.
* **Grilled Potato Slices with Spicy Chili:** For those who love a bit of heat, this recipe adds a kick of chili powder and cayenne pepper, resulting in a smoky and spicy potato slice that will leave your taste buds tingling.
* **Grilled Potato Slices with Sweet and Sour Glaze:** A unique and tantalizing combination of sweet and sour flavors, achieved with a glaze made from honey, soy sauce, and rice vinegar.
SALT AND VINEGAR POTATO GALETTE
Steps:
- In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine.
- Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt.
- Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving.
GRILLED POTATOES
Steps:
- Heat grill to medium heat and oil the grates with cooking spray.
- Add the sliced potatoes to a rimmed tray or baking dish. Sprinkle with salt and pepper on both sides. Pour 1/2 cup Garlic Oil over the potatoes and toss gently to coat. Add the potatoes to the hot grill, then brush with the remaining oil mixture. Grill, flipping the potatoes once, until golden brown, about 5 minutes per side.
- Mash together the garlic and 1/2 teaspoon salt with a knife or bench scraper on a cutting board until it is a paste. Add the garlic to a small saucepan with the oil, chives, parsley, lemon juice and remaining 1/4 teaspoon salt. Cook over medium-low heat until the ingredients have combined, 3 to 4 minutes. Use as a marinade for potatoes, brush on rolls before toasting or brush on proteins for extra flavor.
GRILLED POTATO SLICES
Large slices of baking potatoes that are lightly brushed with olive oil, sprinkled with Mrs. Dash®, and grilled to perfection. A delicious alternative to your plain baked potato! Works great on indoor or outdoor grills.
Provided by Angela Barnes Hopkins
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut a small slice off the bottom of each potato to prevent them from rolling back and forth on the cutting board. Slice potatoes into 1/4-inch slices on the widest side.
- Lay slices flat on a large cookie sheet. Lightly brush one side with 1 tablespoon olive oil. Sprinkle with seasoning.
- Place potatoes on the hot grill, seasoned side-down. Brush with remaining tablespoon oil and sprinkle seasoning over the second side. Close lid and cook for 15 to 20 minutes, turning once halfway through.
Nutrition Facts : Calories 202.8 calories, Carbohydrate 32.2 g, Fat 6.9 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 11.1 mg, Sugar 1.4 g
GRILLED POTATO SLICES WITH SALT AND VINEGAR
Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
- Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.
VINEGAR AND SALT GRILLED POTATO "CHIPS"
Steps:
- Heat the grill to medium.
- Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and slice into 1/4-inch thick slices.
- Brush the potatoes on both sides with the oil and season with salt and pepper. Grill the slices until golden brown on both sides and just cooked through, about 10 minutes.
- Remove the slices to a platter in an even layer and immediately drizzle with the vinegar and season with salt.
SALT AND VINEGAR ROASTED POTATOES
This recipe turns the classic potato-chip flavor into a dinner party-worthy side dish. The potatoes get a double hit of vinegar: First, they are roasted in a simple vinaigrette, then are tossed with another smack of acidity just before serving. Use white-wine vinegar for a stronger vinegar flavor, or apple cider vinegar if you want a subtler flavor.
Provided by Lidey Heuck
Categories vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
- Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
- Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.
Tips for Making Grilled Potato Slices with Salt and Vinegar:
- Choose the right potatoes: Use firm, waxy potatoes like Yukon Gold or Red Bliss, which hold their shape well when grilled.
- Slice the potatoes thinly: This will help them cook evenly and quickly.
- Soak the potatoes in water: This will help remove excess starch and prevent the potatoes from sticking together.
- Season the potatoes liberally: Use a combination of salt, pepper, garlic powder, and onion powder. You can also add other herbs and spices to taste.
- Grill the potatoes over medium heat: This will help them cook evenly without burning.
- Flip the potatoes halfway through cooking: This will ensure that they are cooked evenly on both sides.
- Serve the potatoes immediately: They are best when hot off the grill.
Conclusion:
Grilled potato slices with salt and vinegar are a simple but delicious side dish that can be enjoyed on any occasion. They are easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy side dish, give grilled potato slices with salt and vinegar a try.
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