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July 12, 2025
These potato wedges are parboiled in white vinegar, giving them a distinct tangy flavor that salt and vinegar chip lovers will adore.
Yields: 4-6 servings Prep time: 10 minutes Cook time: 20-30 minutes (boiling) + grilling time
Try it with Mediterranean Turkey Burgers!
Watch Angie on Global TV as she shares some delicious BBQ tips and features this recipe!
- 4-6 medium potatoes (e.g., Russet or Yukon Gold), cut into wedges
- 3 cups white vinegar
- Salt, to taste (for seasoning after grilling)
1.) Parboil Potatoes in Vinegar: Combine the potato wedges and white vinegar in a large pot.
2.) Boil until Tender: Bring the pot to a boil over medium-high heat. Cook the potato wedges until they are slightly fork-tender. Do not overcook, as they will continue to soften.
3.) Cool in Vinegar: Once slightly tender, turn off the heat and let the potato wedges cool completely in the vinegar solution. This allows the potatoes to soak up the tangy flavour.
4.) Grill Potato Wedges: Once cooled, remove the potato wedges from the vinegar solution and pat them dry. Place them directly on a hot grill (or you can bake them in an oven at 400°F/200°C until crispy). Grill until golden brown and slightly crispy on the outside.
5.) Season and Serve: Remove from the grill and season with additional salt to taste. Serve hot as a perfect summer side dish.
