Malt Vinegar Roasted Potatoes Food

SALT 'N' VINEGAR ROASTED POTATOES

Steps:

• In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
• Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.

{MALT VINEGAR} ROASTED POTATOES

Steps:

• 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.

SALT AND VINEGAR ROASTED POTATOES

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
• Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
• Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

SALT AND MALT VINEGAR ROASTED RUSSET POTATOES

Steps:

• Scrub potatoes and poke top a couple of times with a fork. Place on a plate and microwave for 10-20 minutes (depending on size) or until tender. *Test with a sharp knife that you slide through the side of the potatoes. It should pass through easily, without resistance.
• (Alternately, you can bake the potatoes in a 425F oven on a baking sheet for 45-60 minutes).
• Remove and allow to sit until cool enough to handle, 10-15 minutes. Slice potatoes in half lengthwise. Allow to cool further. *Make ahead! Once mostly cooled, place a bit of plastic wrap over just the top/cut side of the potato and refrigerate until later.
• Preheat oven to 450F.
• Score potato flesh by cutting diagonal lines only through the flesh (not the skin!), then repeating making diagonal lines in the other direction, to make a diamond pattern on top of the potatoes. Place potatoes on a baking sheet.
• In a small microwaveable bowl, combine the olive oil and garlic. Microwave for 1 minute. Set aside. In another small bowl, combine the malt vinegar and salt. Microwave for 45 seconds, then remove and stir mixture to dissolve salt. Add the vinegar mixture to the olive oil mixture. Whisk with a fork to combine well.
• Generously brush tops of scored potatoes with oil and vinegar mixture.
• Place into preheated oven and bake for 10 minutes. Remove from oven. Re-whisk vinegar mixture, then generously brush top of potatoes again. Return to oven for another 10 minutes. Remove from oven. Re-whisk vinegar mixture, then generously brush tops again, but before returning to oven, flip potatoes over, so the cut side is down. Bake a further 10 minutes, or until lovely and golden underneath.
• Remove from oven and give potatoes one final brush with vinegar mixture and sprinkle with finishing salt, if using.

SALT-AND-VINEGAR SMASHED POTATOES

Steps:

• Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.

SALT & VINEGAR ROASTED POTATOES

Steps:

• Preheat oven to 450ºF and place a rack in the upper third of the oven.
• Toss potatoes in a large roasting pan with oil and pepper.
• Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Sprinkle with vinegar and salt to taste, toss and serve.

ROASTED SALT AND VINEGAR POTATOES

Steps:

• Place oven rack in upper-middle position. Heat oven to 500 degrees. Set wire rack in a rimmed baking sheet.
• Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 to 30 minutes. Drain potatoes and place them on the wire rack to air dry for 10 minutes.
• Coat a baking sheet with the 6 tablespoons of olive oil.
• Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-inch thickness.
• Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper.
• Roast until potatoes are browned, about 25 to 30 minutes.
• Brush with remaining vinegar and serve.