Balsamic vinegar, fresh herbs, smoky grilled flavor, all of that makes these crispy potatoes a delicious side for your grilled meats.
Course Side Dish
Keyword grilled, potatoes
Author Lyuba Brooke
1.5lbsof gold potatoes
1/4cupwhite balsamic vinegar
Juice from 1/2 lemon
3-4Tbspminced fresh dill weed
3-4Tbspminced fresh chives
Fresh cracked black pepper
Cut potatoes in half, widthwise if your potatoes allow that, thus creating longer but thinner potato halves.
Add cut potatoes to a mixing bowl and add balsamic vinegar, lemon juice, dill weed, chives, salt and pepper. Mix well and spread evenly in a bowl. Cover with Glad Press'n Seal wrap and let it marinate for about 20 minutes.
Once the Kingsford® Charcoals are ashed over on the outside, arrange them on half of the grill.
Lay potatoes, cut side down, on the cooler half of the grill. You can spoon some of the herbs and vinegar mixture over each potato. Close the lid on the grill and let potatoes cook for about 10 minutes.
Carefully open the lid and flip each potato. Close the lid and let the potatoes cook for another 10 minutes.
Pick the thickest potato and slide a small knife in the center. If it slides in easily, potatoes are done. If not, they might need a few more minutes.
If you like potatoes to have a bigger crisp to them, slide them over to the hot side of the grill and let them crisp up there for a couple of minutes.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.