Malt Vinegar Roasted Potatoes – British pub salt and vinegar crisps get an American makeover with cubes of roasted potato and a syrupy malt vinegar sauce!
Happy Wednesday everyone! We’re halfway to the weekend!
Paul’s baseball team made it to the championships again, so Sunday is a big day for
us him. I’ll just be happy if he remembers to wear sunscreen.
Our temperatures here took a major dive this past week into the 70’s, but they’re supposed to go back up into the 90’s next week. So we’re in that weird time of year when our dresser drawers share space between summer and winter clothes. Drives me a little crazy. But we roll with it.
I took advantage of the cooler days and fired up the oven to roast potatoes. These were awesome!
Salt and vinegar crisps are a standard in British pubs. Here, the concept gets a makeover with cubes of roasted potato and a syrupy malt vinegar sauce. You will not want to stop eating them!
- 6 medium yellow potatoes , cut into 1-inch cubes
- 2 tablespoons vegetable oil
- salt and pepper
- 1 cup malt vinegar
- 3 tablespoons granulated sugar
In a large bowl, soak potatoes in cold water for 30 minutes. Drain and pat dry.
Preheat oven to 425 F. Toss potatoes with the oil on a baking sheet and spread in an even layer. Season with a sprinkle of salt and pepper.
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.
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.