Malt Vinegar Roasted Potatoes (Recipe)

The potato is used very differently in Cuban recipes, but I didn’t like them in any variety as a kid. And even when used (for Fricasse, for instance) I would avoid the chunks of potato like the plague. In fact, my step-mom still teases me about how I would cry at the sight of a baked potato hitting my dinner plate. So this Roasted Malt Vinegar Potatoes recipe is not one I would have liked as a kid. Good thing I’m not a kid anymore, because these little bites were super yummy!

Boiled, roasted, then doused with Holland House’s Malt Vinegar and sea salt, this recipe is the perfect addition to a steak dinner. Or try this recipe with the classic Fish ‘n Chips combo. I’m a Mizkan/Holland House Ambassador and this post is sponsored by them.

If you’ve ever eaten English Style Fish and Chips you’ll know that Malt Vinegar is a typical condiment for dipping. It has a strong aroma and tart taste, so I’m not sure I would love dipping it straight up. But when allowed to soak into roasted potatoes, it adds a really distinct flavor.

What I love that Holland House’s Malt Vinegar gives a twist to our traditional potato recipes without adding all the calories that a stuffed baked potato employs. You can enhance your ordinary into something different without all the added butter, cheese, etc. This recipe is simple and heavy on the flavor.

Roasted Malt Vinegar Potatoes Recipe

1 lb small/medium red potatoes (fingerling potatoes would also work great)

2 Tablespoons Kosher salt or Sea Salt

½ cup malt Vinegar

2 tablespoon of extra virgin olive oil, or as needed

Malt Vinegar Potatoes Cooking Instructions

Pre-heat oven to 425 degrees. In a medium pot, bring potatoes to a boil over high in salted water. Cook until potatoes are done (about 15-20 minutes), but not falling apart. Use the toothpick test to make sure. Line your potatoes on an well-oiled baking sheet (use about 1 tablespoon of evoo) and gently smash each one so that it is flattened, but still in one piece. Repeat with remaining potatoes. Brush potatoes with remaining oil, as needed, and bake for about 35 minutes – or until crisp. Brush your potatoes with Malt Vinegar and season generally with salt. Let the vinegar soak into the potatoes for up to 5 minutes before serving.

I recommend serving these Roasted Malt Vinegar Potatoes alongside a steak and a veggie for a classic meal. In watching a waste line or wanting to add flavor without a bunch of fat, vinegars and cooking wines are all a great way to add flavor.

I’m looking forward to discovering more recipes with Malt Vinegar. If you have any, send them over!