Recipe

8 INGREDIENTS • 8 STEPS • 1HR 40MINS

Roasted Vinegar Red Potatoes

Name: Roasted Vinegar Red Potatoes
Total time: PT6000.0S
Yield: 4
Ingredients: 3 pound Baby Red Potato; 4 cup Apple Cider Vinegar; 2/3 cup Onion; 5 slice Bacon; 1/2 teaspoon Dried Dill Weed; 1/4 teaspoon Ground Black Pepper; 2/3 cup Italian Dressing; to taste Sea Salt

I love this recipe because I am a fan of anything with vinegar. They remind me of pickled vegetables with the apple cider vinegar, dill weed, and salty flavor.

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Sear Nation

My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

I love this recipe because I am a fan of anything with vinegar. They remind me of pickled vegetables with the apple cider vinegar, dill weed, and salty flavor.

1HR 40MINS

Total Time

$5.02

Cost Per Serving

Ingredients

Servings

4

US / Metric

9 cups

Baby Red Potatoes

4 cups

Apple Cider Vinegar

2/3 cup

Onion, diced

5 slices

Bacon

1/2 tsp

Dried Dill Weed

1/4 tsp

Ground Black Pepper

2/3 cup

Italian Dressing

to taste

Sea Salt

Nutrition Per Serving

VIEW ALL

Calories

428

Fat

16.8 g

Protein

9.6 g

Carbs

61.7 g

Add to plan

Roasted Vinegar Red Potatoes

Save

Sear Nation

My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

Cooking InstructionsHide images

step 1

Start out by preparing the Baby Red Potatoes (9 cups). Cut the biggest ones in half or quarters. If you can't find baby potatoes, you can still use larger ones and cut into bite-sized pieces.

step 2

Rinse potatoes in cold running water.

step 3

Place potatoes in a waterproof plastic bag or container. Pour in the Apple Cider Vinegar (4 cups) and ensure potatoes are covered well. Place in refrigerator for 8-10 hrs.

step 4

After the potatoes have marinated, pour off and discard all liquid. Place back in the refrigerator until ready to cook the dish. When ready to cook, preheat grill to 300-350 degrees F (150-180 degrees C).

step 5

Meanwhile, slice Bacon (5 slices) into small pieces.

step 6

In a large bowl, combine potatoes, Onion (2/3 cup), bacon, Dried Dill Weed (1/2 tsp) and Ground Black Pepper (1/4 tsp). Pour Italian Dressing (2/3 cup) on top. Mix until the potatoes are evenly coated with the dressing.

step 7

Pour potatoes into a 9x11 foil roasting pan (or equivalent size) and cover with aluminum foil.

step 8

Roast on the grill for about 1hr and 20 minutes, stirring every 20 minutes to prevent potatoes from burning. Check for doneness of potatoes by jabbing one with a fork, it should be soft and some browning on the outsides of the pan. If you like your potatoes on the saltier side, crack a little Sea Salt (to taste) on top before serving.