Tuesday, September 29, 2015
Malt Vinegar Roasted Potatoes
The are the potatoes I mentioned in the baked fish and tartar sauce post. I love roasted red potatoes and almost always roast them the same way (Montreal and Southwest seasonings, S&P, and EVOO) so this was a really nice change. It had been so long since I'd had malt vinegar and this was a most welcome way to bring it back in my life.
MALT VINEGAR ROASTED POTATOES (8 servings)
6 medium yellow or red potatoes, cut into 1" cubes
2 Tbsp vegetable oil
1 cup malt vinegar
3 Tbsp granulated sugar
In a large bowl, soak potatoes in cold water for 30 minutes. Drain and pat dry.
Preheat oven to 425F. Toss potatoes with the oil on a baking sheet and spread in an even layer. Season with a sprinkle of S&P.
Roast for 45 minutes, turning 2-3 times, until golden and crisp.
In the meantime, place vinegar and sugar in a small saucepan; simmer over medium heat for 15 minutes, or until liquid is reduced by half, stirring occasionally.
Serve malt sauce on the side for dipping, or drizzle over potatoes.
NOTE: Soaking the potato cubes in cold water for at least 30 minutes removes excess starch, which prevents the potatoes from sticking together and helps achieve maximum crispness.
Recipe Source: http://veryculinary.com/2015/09/16/malt-vinegar-roasted-potatoes/