I have had this recipe bookmarked since it was first posted over a month ago. I love vinegar on potatoes (well, on anything, really. Remind me to tell you about my bread-and-vinegar birthday cake someday…) and I had a bottle of Malt Vinegar that I wasn’t sure what to do with. After Thanksgiving we had a bunch of extra potatoes, so it was time to try it.
I started out by doubling the recipe. The original just called for 2 potatoes, but that is hardly any!
I cut the 4 potatoes into frie-like pieces…
…then mixed together the sauce (4 T Malt vinegar, 1 T EVOO, lots of salt)
The potatoes were left to marinate in the sauce for 45 minutes, then they were baked for 45 minutes, stirring occasionally.
In the meantime, 2 grassfed steaks were defrosting. John was going to cook them up on our grill pan with some salt, pepper, and butter. I made a topping for them… Onions and Mushrooms sauteed forever in butter. WHOA!!
With a big salad on the side, it was a perfect meal!
This post was featured at the Hearth and Soul Bloghop at Hunger and Thirst, Tuesday Twister at Gnowfglins, Real Food Wednesday with Kelly the Kitchen Kop, and Monday Mania at Healthy Home Economist!