Ingredients

Serves 6
6 Yukon Gold Potatoes
1 Cup Cider Vinegar
4 ounces Coarse Sea Salt

With a fork, spear the potatoes, dip into cider vinegar, roll them into Coarse sea salt and wrap them up in foil.

Cook on the barbeque or in the oven until tender.

For a topping, sprinkle with fresh herbs and add light sour cream.