Adapted for the grill, based on a Cooks Country recipe
2qts water
14oz kosher salt
Olive oil
2lbs spuds 1-2 inch diameter ( reds or yukons )
Cracked pepper
Malt vinegar ( I used London pub) 3 table spoons or more if you like
Wash potatoes and dissolve salt in the 2 QTs of water, add spuds and bring to boil over med high heat , boil 30-40 minutes until tender or a knife goes in fairly easily . Drain carefully and cool on a wire rack , the spuds should be soft , but not mashed potatoes or they fall apart .
The spuds will turn white from the salt .
As soon as your spuds are cool enough to handle ,10-15 minutes, it's time to smash them.
I use an old masher and gently smash both directions , till I reach about 1/2 inch thickness .
Now brush with 2 tablespoons vinegar and let it soak in , now a light coating of oil for the grill , I used olive , but anything will work . Now hit them with black pepper .
Set your grill up for indirect high heat 450 -500 , I used my gasser for the cook , but have used charcoal many times with no difference in the outcome .
Grill directly over heat for 10-15 minutes until they start to crisp up then move to indirect , don't flip them over during the cook , total cook time is 20-30 minutes depending on your taste, if you like crispy go longer , I like a nice crunch with a slight char.
While hot off the grill , hit them one more time with the remaining vinegar or to taste.
The depth of flavor is amazing , the outside is crunchy salty and the inside in pillow soft with a subtle vinegar hint , there really good
I also did some KFC kettle fried chicken
Enjoy
Topic: Salt and Vinegar Spuds (Read 1768 times)
