Recipe adapted from Vegetarian Times Magazine
Husband-Tested in Alice’s Kitchen
When I gave my husband a little taste of these before I took the photo, I said, “You are going to like these.” He replied after a taste, “You were right about that! These are beyond yum!” This is just the easiest snack or side dish or appetizer to make! The potatoes are crispy on the outside and tender and fluffy on the inside. The malt vinegar/sugar reduction is what makes this dish sing by adding a bit of sweetness with a hint of tang. Otherwise, it’s just roasted potatoes.
6 medium red or yellow potatoes cut into one inch cubes
2 Tablespoons olive oil
Kosher salt and freshly ground pepper, to taste
1 cup malt vinegar
3 Tablespoons sugar
Preheat oven to 425. Toss potatoes in olive oil, sprinkle with Kosher salt and freshly ground pepper. Spread the potatoes on a baking sheet in a single layer. Turn the potato pieces so that they are skin side down. (Do not crowd the potatoes or they will steam and not roast.) Roast for 45 minutes.
While the potatoes are roasting, bring the malt vinegar and sugar to a simmer in a sauce pan over medium heat. Cook 15 to 20 minutes or until the liquid is reduced by half, stirring occasionally.
Serve malt sauce on the side or drizzle over the potatoes.
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