HI! Remember me? Apologies for my two month, unexpected break from this space. I made fries as a peace offering and hope we can still be friends ;) The past few months have been full of travel, adventure, life changes, and a lot of time spent outdoors, BUT I missed this community A LOT and will be posting regularly again.
I spent a month travelling around Ireland and Scotland with one of my best friends. We rented a car, drove on the ‘wrong’ side of the road on the ‘wrong’ side of the car, and explored the entire country stopping in seaside villages, exploring cities, and washing down lots of veg food with tasty beer. We saw beautiful castles, adventured along the coast, road bikes every chance we could, picnicked with Ashlae and Thom, visited family I’d never met before, and had THE BEST TIME. Seriously, add Ireland and Scotland to your list – the friendly people, green landscapes, beautiful coastlines, delicious food, and simple lifestyle had me contemplating ditching my Boston plans and staying for a while…
…but then I got back to Boston and had those same homey feelings about this place too. So here I am, squatting in my sister’s apartment and getting my life situated before moving into a more permanent place in September when I start school. Life's a bit crazy at the moment, but the best kind of crazy. I know the uneasy feelings and what ifs mean there’s a lot of awesome on the horizon, and I’m really excited about that.
Speaking of awesome, let’s talk about grilled salt and vinegar potato wedges! I think Ireland gets a bad rap in the food department. Everyone thinks it’s all meat, potatoes, and cabbage. Well guess what, it’s not! We ate so much delicious veg food and hardly any potatoes or cabbage…unless we’re talking potato chips. I never eat them, but developed an addiction to salt and vinegar Taytos (the Lays of Ireland, but way better). Car rides, boat rides, sitting at a bar, walking down the street – all justifiable times to be eating Taytos.
I decided to take my beloved Tayto flavors and make grilled potato wedges and serve them with a slightly sweet, simple tomato jam made with all the fresh tomatoes that are popping up at farmers market this time of year. They’re the perfect addition to a summer dinner or as a side dish at your next barbecue. Be well!
grilled salt + vinegar potato wedges with simple tomato jam
serves 4 as a side
Potatoes adapted from 101 Cookbooks
Tomato jam adapted from Whole Foods
4 russet potatoes, cut into wedges
enough white vinegar to cover potato wedges completely while cooking (about 3-4 cups)
2 tbs high heat oil (I used organic canola)
1 ½ tsp kosher salt
flaky sea salt for serving
chopped chives for garnish
For tomato jam:
2 pints (about 4 cups) grape or cherry tomatoes, whole
1 lb plum tomatoes (about 3-4 depending on size), chopped
½ cup balsamic vinegar
¼ cup honey
½ tsp paprika
¼ tsp cayenne
Arrange the potatoes in a large pot and pour in the vinegar so the potatoes are covered completely. Bring to a boil and then reduce the heat and simmer until the potatoes are just fork tender (about 10 minutes). Let the potatoes cool in the vinegar while the grill heats and you start the tomatoes (about 20 minutes).
Place all tomato jam ingredients in a large pot or saucepan. Simmer for 30 minutes until jammy. Blitz with a handheld blender or place in the food processor or blender if you like a smoother consistency.
Drain the potatoes and toss them with the oil and salt. Place them on the grill for 4-5 minutes per side. Remove from the grill and sprinkle them with flaky sea salt and chives. Serve the potatoes with the tomato jam and enjoy!