Crispy on the outside and creamy on the inside, these russet potatoes are basted with olive oil, salt and malt vinegar as they cook, for great flavour!
It’s been a while since I have shown potatoes some love, so I thought I’d share these delicious Salt and Malt Vinegar Russet Potatoes.
These russet potato halves are twice-cooked, basted with a olive oil, salt and malt vinegar mixture, then baked up to crispy, flavourful goodness.
These potatoes are great beside a steak or other grilled meat. Enjoy them on their own or serve with a dollop of creme fraiche or sour cream, if you like.
Cook’s Notes for Salt and Malt Vinegar Russet Potatoes
It doesn’t really matter what size your russet potatoes are to start, but pick out potatoes that are of similar size, so they cook evenly.
Don’t rush the first cooking of your potatoes. Make sure they are cooked through at this point. Even though they will have a second baking, if your potatoes are undercooked at this point, the second bake may not be enough.
Make-Ahead! Save some time by doing the first cooking of the potatoes ahead. Allow to cool, then cover the top of the potatoes and refrigerate. Score and do the second baking later on!
I find the microwave the easiest way to do the first cooking of the potatoes, but you can always just go with a standard oven bake. Simply place your potatoes on a baking sheet and cook at 425F for 45-60 minutes, or as needed to cook through.
Salt and Malt Vinegar Russet Potatoes
Crispy on the outside and creamy on the inside, basted with olive oil, salt and malt vinegar as they cook, for great flavour!
Ingredients
- 3 Russet potatoes of similar size
For basting:
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic whole, lightly crushed
- 1/3 cup malt vinegar
- 2 tsp fine salt
To finish:
- Coarse finishing salt such as Maldon's (optional)
Instructions
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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.
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(Alternately, you can bake the potatoes in a 425F oven on a baking sheet for 45-60 minutes).
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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.
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Preheat oven to 450F.
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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.
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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.
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Generously brush tops of scored potatoes with oil and vinegar mixture.
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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.
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Remove from oven and give potatoes one final brush with vinegar mixture and sprinkle with finishing salt, if using.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for tips, tricks and substitution ideas.
Hi Jennifer,
I’m so sorry that you haven’t been well and hope that you are well on the way to feeling 100% again. I hate those bugs that drag out seemingly forever.
So these potatoes. Wow, I made them last night and they were so good. What I especially like is knowing that there are some do ahead steps for busy nights. They are worth every effort. Tasty, fluffy and pretty to look at!
I had to sub in cider vinegar as I had used up the malt vinegar and forgot to buy more – it’s not easy to find in my area. I’m taking that as a sign that I need to make them again very soon for a taste test comparison :-).
Thank you for another great recipe! Gute Besserung!
Lynne
Thanks so much, Lynn. It’s been a slow recovery, but feeling a bit better every day :) So glad you enjoyed these! Malt vinegar is hard to find around here, too. I’ve taken to just buying it online, as I love the flavour. I think you’ll enjoy that version as well!
These potatoes look so delicious! Wish I was having one with my dinner! ;)
Thanks Laura :)
Excellent flavour and the perfect accompaniment for baked haddock. I love the smell and taste of malt vinegar. Thanks for another great recipe!
Another five ✨. Delicious.
Hope you get to 100 percent. It took me two months.😫
Thanks so much, Susan :) So glad you enjoyed these potatoes! And yes, this flu is taking it’s time leaving me, too. It’s not that I feel that bad. It’s just that I have zero energy. Everything seems a chore. Hoping that doesn’t last too much longer!
We had regular ol’ baked potatoes with dinner last night….wish I had remembered to make these! Definitely next time!
I think you’ll enjoy them, Annie! Thanks :)
What a creative recipe. My husband Tom loves those vinegar potato chips, so I bet he’d love these! Nice changeup from the ususal baked potato!
Thanks Mary Ann and yes!
Leave it to you to dish up some scrumptious potatoes! Malt vinegar is among my favorite condiments, cannot wait to try these, my mouth is watering just thinking about the flavors and the crispy and soft contrasting textures.
Thanks Milena and I am a malt vinegar lover, too! So great with these potatoes :)
Salt + vinegar is one of favourite potato chip flavours so having in a russet potato form to go with dinner is just perfect! Plus, these look so pretty!! Pinned!
Thanks so much, Dawn :)
Crispy on the outside and light and fluffy in the middle – potato perfection! These really look great Jennifer. Hope you are feeling better these days – get well soon and eat more potatoes :)
Thanks so much, Tricia and yes, feeling a little better every day. This one is taking it’s time leaving ;)