Roasted Malt Vinegar Potatoes

Every now and again I like to transport our dining experience to England…or rather.. perhaps just to a pub.  I dunno …Regardless, we do enjoy a big old plate of “Fish & Chips” with a tall beer and I was bound to make it happen.

However, this time I did not feel like cutting, soaking and frying homemade French fries (I know, I know…they come bagged frozen, and I currently happen to have two large bags in my freezer, but if you’re gonna do it..do it right), so I decided on roasted potatoes!

Naturally, they couldn’t be just any roasted potatoes, I needed a ‘British element’ to them.  Therefore, the presoaking in hot vinegar gives them that extra added bite and the roasting after helps them crisp up like your typical chips!  Once topped off with a bit more malt vinegar, the only difference you’ll notice is the extra time you have to enjoy!  Easy Peasy!

*You can use russet potatoes just as well, just cut into about 1″ cubes.

The Starting Lineup

  • 1 1/2 lbs small potatoes (Yukon gold/ or yellow), halved
  • 1/4 cup malt vinegar
  • 3/4 cup distilled white vinegar
  • 4 cups water 
  • 1 Tbsp kosher salt
  • 2 Tbsp extra virgin olive oil
  • 2 tsp corn starch
  • Kosher salt and pepper, to taste 

Garnish

  • Malt vinegar
  • Chives, fresh
  • Dipping Sauce

In a large pot, bring water to a boil.  Remove from the heat and add in both of the vinegars and the tablespoon of salt.   Lay the potatoes into the hot salted, vinegar water and cover for 1 hour.

When the hour is up, preheat your oven to 425 degrees and line a large baking sheet with parchment paper and non-stick spray.

Completely drain the potatoes and pat dry with a tea towel or paper towels.  Once they are dry, place on the baking sheet and sprinkle on the cornstarch.  Follow that with a drizzle of the olive oil and evenly distribute with your hands.  Finally, add a good amount of the salt and pepper over top and make sure they’re in a single, even layer.  This will ensure they crisp up and do not steam and get soggy.

Bake these for 20 minutes.  Flip and toss and bake for another 20 minutes until just fork tender, golden and crisp.

Serve this in Lou of “chips” with your beer-battered cod and cold beer!  We also like to drizzle a bit more malt vinegar over top and fresh chives.  Enjoy!

MaltPotatoes

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