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.


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/

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