I need more potatoes in my life! I really do! I’m not sure why I don’t eat them more often than I do. Probably because I prefer them in stick form and fried. Not the most healthy but when you find a good fry, it’s so worth the calories! Every last crispy, greasy bite. Good thing for you and me, these are oven roasted (also read as guilt be gone).
While eating these potato bites, be prepared to get dirty. Malt vinegar dirty! Don’t be modest when you make the dip. In fact, tear off a few paper towels and keep them close, grab a starchy bite, and dunk generously. Or if you are like me and are alone or with very close friends (this is slightly embarrassing) put some bites in a plastic bag and pour the vinegar sauce over top, let marinade for a few minutes, and enjoy. This at home pub style fare would make a great compliment to some grilled goodness now that the weather is turning around for us.
Happy Weekend readers!!
Salt and Vinegar Potato Bites
Recipe from vegetariantimes.com
- 6 medium red or yellow potatoes, cut into 1-inch cubes (3 cups)
- 2 tbsp vegetable or canola oil
- 1 cup malt vinegar
- 3 tbsp sugar
- season with salt and pepper
1. Soak potatoes in a large bowl of cold water, 30 minutes. Drain and pat dry.
2. Preheat oven to 425 degrees. Toss potatoes with oil on a baking sheet and spread in single layer. Season with salt and pepper. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times. Season with additional salt and pepper, to taste.
3. Meanwhile, bring vinegar and sugar to a simmer in a saucepan over medium heat. Cook 15 to 20 minutes or until liquid is reduced by half, stirring occasionally. Serve malt sauce as a side for dipping, or drizzle or potatoes.