Salt & Vinegar Grilled Potato Wedges

  • Category: Side, Gluten Free, Vegan


  • 34 russet potatoes
  • 3 cups distilled white vinegar
  • 1 teaspoon salt
  • 1 tablespoon + 1 teaspoon olive oil
  • coarse sea salt
  • chopped chives for garnish, if desired


  1. Cup potatoes into large wedges. Place potato wedges into a medium sized pot. Pour in vinegar and then fill the rest of the way with water, about 7 cups, make sure all potato wedges are covered with liquid.
  2. Bring water to a boil, reduce to a simmer and simmer for 35 – 40 minutes until potatoes are fork tender, but not falling apart.
  3. Drain potatoes and place them into a large bowl. Let cool for a few minutes. Drizzle with olive oil and season with salt. Toss to coat potato wedges.
  4. Heat the grill to medium heat and place potato wedges on the grill. Grill for about 10 – 15 minutes, flipping occasionally.
  5. Sprinkle with coarse sea salt and garnish with chopped chives, if desired.