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    Home » Recipes » Side Dish Recipes

    Salt and Malt Vinegar Roasted Russet Potatoes

    Feb 21, 2019 | by Jennifer | Last Updated: Jun 22, 2021

    Jump to Recipe

    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!

    roasted russet potatoes with malt vinegar on baking sheet

    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.

    Jump to:
    • Cook's Notes
    • Recipe
    • Comments, Questions and Reviews

    Cook's Notes

    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.

    roasted russet potatoes with malt vinegar on baking sheet

    Recipe

    roasted russet potatoes with malt vinegar on baking sheet

    Salt and Malt Vinegar Roasted 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!
    Author: Jennifer
    5 stars from 6 ratings
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    Prep Time 15 mins
    Cook Time 30 mins
    Cooling TIme 15 mins
    Total Time 45 mins
    Course Side Dish
    Servings 6 servings

    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)
    Prevent screen from going dark

    Instructions
     

    • 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.

    Notes

    Be sure to read the "Cook's Notes" in the original post, for tips, tricks and substitution ideas.

    Nutrition

    Calories: 167kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 444mg | Fiber: 1g | Vitamin C: 6.4mg | Calcium: 16mg | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Side Dish
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Denise says

      February 13, 2022 at 7:25 am

      Hello Jennifer,
      I am new to malt vinegar and find that there are two versions, white and brown. Which do you use here? I will probably get online although grocery store might carry Heinz but I would like to know which you use before jumping in! Thank you for your recipes, many have become goto meals for us. I like all the thoughtful options that you include with your recipes, they are most helpful.
      Denise,
      Venice, FL

      Reply
      • Jennifer says

        February 13, 2022 at 10:07 am

        Hi Denise, I like the Sarson's (dark). It's a British brand, but quite easy to find as an imported product. Amazon has it, for sure.

        Reply
    2. Lynne says

      March 03, 2019 at 6:00 am

      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

      Reply
      • Jennifer says

        March 03, 2019 at 10:04 am

        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!

        Reply
    3. Laura | Tutti Dolci says

      March 01, 2019 at 8:24 pm

      These potatoes look so delicious! Wish I was having one with my dinner! ;)

      Reply
      • Jennifer says

        March 02, 2019 at 8:13 am

        Thanks Laura :)

        Reply
    4. Elizabeth says

      March 01, 2019 at 2:12 pm

      5 stars
      Excellent flavour and the perfect accompaniment for baked haddock. I love the smell and taste of malt vinegar. Thanks for another great recipe!

      Reply
    5. Susan says

      February 25, 2019 at 5:51 pm

      5 stars
      Another five ✨. Delicious.
      Hope you get to 100 percent. It took me two months.?

      Reply
      • Jennifer says

        February 25, 2019 at 7:11 pm

        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!

        Reply
    6. [email protected] says

      February 22, 2019 at 8:59 am

      5 stars
      We had regular ol' baked potatoes with dinner last night....wish I had remembered to make these! Definitely next time!

      Reply
      • Jennifer says

        February 22, 2019 at 2:24 pm

        I think you'll enjoy them, Annie! Thanks :)

        Reply
    7. Mary Ann | The Beach House Kitchen says

      February 21, 2019 at 9:05 pm

      5 stars
      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!

      Reply
      • Jennifer says

        February 22, 2019 at 8:07 am

        Thanks Mary Ann and yes!

        Reply
    8. Milena says

      February 21, 2019 at 11:45 am

      5 stars
      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.

      Reply
      • Jennifer says

        February 21, 2019 at 7:43 pm

        Thanks Milena and I am a malt vinegar lover, too! So great with these potatoes :)

        Reply
    9. Dawn - Girl Heart Food says

      February 21, 2019 at 10:21 am

      5 stars
      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!

      Reply
      • Jennifer says

        February 21, 2019 at 7:42 pm

        Thanks so much, Dawn :)

        Reply
    10. Tricia | Saving Room for Dessert says

      February 21, 2019 at 8:41 am

      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 :)

      Reply
      • Jennifer says

        February 21, 2019 at 9:27 am

        Thanks so much, Tricia and yes, feeling a little better every day. This one is taking it's time leaving ;)

        Reply

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