Reminiscent of salt and vinegar chips, these oven roasted potatoes are crispy on the outside, tender on the inside, and coasted in a syrupy malt vinegar sauce. So easy to make and a crazy delicious dinner side dish!
We also love these home fries that are made with crispy potatoes and tart apples! It’s a great side dish that pairs well with chicken, steak, and pork!
Salt and vinegar chips are a standard in British pubs. Here, the concept gets a makeover with cubes of roasted potatoes and a syrupy malt vinegar sauce. You will not want to stop eating them!
Roasted Potatoes Ingredients
You only need a few simple ingredients to make this potato recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Yellow potatoes
- Vegetable oil
- Malt vinegar
- Granulated sugar
- Salt and pepper
How to Roast Potatoes
It’s so easy to make crispy roasted potatoes. Here’s a brief rundown of the steps.
(Scroll down for the detailed printable.)
- Soak potatoes in cold water for a bit. Drain and pat dry.
- Toss potatoes with oil on a baking sheet and spread in an even layer. Season with a sprinkle of salt and pepper.
- Roast, tossing a few times, until golden and crisp.
- Make the malt vinegar sauce on the stovetop then drizzle over the potatoes or serve on the side.
Tips for Making the Best Roasted Potatoes
- Cut the potatoes into 1-inch cubes. Too small and they’ll burn.
- Cut the potatoes into uniform pieces. Making sure they’ll all the same size, allows them to cook the same.
- 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.
- Place them onto the baking sheet in a single layer. Vegetables release moisture as they cook and if they’re piled on top of one another they will steam and not roast.
- What temperature to roast potatoes? Roast at 425 degrees F. High heat is best!
- Toss halfway through cooking. This allows the potatoes to roast evenly and brown on all sides.
- How long to roast potatoes? Roast until the potatoes are tender and crisp, about 30-35 minutes.
More Potato Recipes:
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{Malt Vinegar} Roasted Potatoes
Ingredients
- 6 medium yellow potatoes , cut into 1-inch cubes
- 2 tablespoons vegetable oil
- salt and pepper
- 1 cup malt vinegar
- 3 tablespoons granulated sugar
Instructions
- 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 30-35 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.
Nutrition
Other Notes
The first time I tasted vinegar on potatoes was at the Oregon State Fair back in the 60’s. It was so good, but haven’t thought about it for years. Now I’ll have to find some malt vinegar and try this.
It’s my one vegetable side dish I know Dad would love! Ha.
I wonder if Whole Foods has malt vinegar. We just got TONS and TONS of potatoes in our CSA, and this is definitely how I’ll be using them.
I love potatoes. I love malt vinegar. I love fish & chips. I might tweak this a bit by making our usual potato wedges and making the sauce for dipping.
what’s up with men and sunscreen? My Paul never applies sunscreen and then complains that he got too much sun. Drives me crazy! ooooohhhh, I’m so excited about these malt vinegar roasted potatoes! trying this!
If I had russets or red potatoes on hand, which would you use in lieu of the yellow potatoes?
Many thanks!
I would go with the red! The skin texture is similar to yellow potatoes, so you’ll still get that crispiness.
Sounds delicious! Salt and vinegar potato chips are my fav!-
Potato is my favorite vegetable and I love roasted potatoes. I’ve never tried them with vinegar sauce though. That sounds like an interesting dip, good idea!
Confession time: Back in the old days (when you were still hanging around in preschool or something), I used to eat at Long John Silver’s (ok, we didn’t know about all of the “bad” things fried food did to you, and a fast-food restaurant was novel to my little town) I would pour the malt vinegar all over my fries. I was ahead of my game…I just thought I was extra weird (ok. Maybe I am extra weird, but I’m ok with that now). If I had only known that it would be cool someday. haha I’m doing this with my next roasted potato adventure.
We didn’t have Long John Silver’s where I grew up – the first time I experienced it was in my 30 when I was visiting friends in Pennsylvania. Come to think of it, that’s the first time I had ever tried malt vinegar. I enjoyed every last bite.