Salt And Malt Vinegar Roasted Russet Potatoes Food

{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 '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.

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.

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.

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.