Not only are they reminiscent of getting vinegar-doused fries at a food truck, but they are so incredibly easy to make and only need five ingredients.
- Large pot
- 1 package A Little Garlic & Herb™ Roast or Grill Ready Little Potatoes
- 2/3 cup + 1 Tbsp apple cider vinegar
- 1 Tbsp sea salt
- 1 Tbsp salted butter
- 1 handful fresh chopped herbs, such as chives, parsley, cilantro, or whatever you have on hand
Open the Roast or Grill Ready Little Potatoes and remove the plastic lining and the herb seasoning (you can use the herb seasoning another time). Remove the potatoes from the aluminum tin, but keep it as we will need it later in the recipe.
Pour 2/3 cup of vinegar and the salt into a pot, along with the potatoes, and fill with water until submerged with 1-inch of water over top. Bring to a boil, reduce to low, and cook for about 20 minutes or just until tender. Drain and allow to cool enough to handle, then cut each potato in half.
Preheat your barbecue. Once hot, reduce to medium. Add the pat of butter to the aluminum tin and melt the butter on the barbecue- be sure to watch it as it will happen quickly. Add the potatoes and stir gently. Cook for about 7 to 10 minutes, stirring every few minutes, or until the potatoes are golden and crispy.
Toss with the remaining tablespoon of vinegar, and garnish with your freshly chopped herbs. Serve immediately.