Malt Vinegar Oven Fries

By AzWench

Chunky potato wedges baked with malt vinegar and smoky paprika: a match made in heaven.

Ingredients

• 2 pounds Russet Baking Potatoes
• 1/4 cups Extra Virgin Olive Oil
• 1/4 cups Malt Vinegar
• 1-1/2 teaspoon Sea Salt
• 1 teaspoon Smoked Paprika
• 1/4 teaspoons Ground Black Pepper, Or To Taste

Details

Servings 6
Adapted from tastykitchen.com

Preparation

Step 1

Preheat oven to 400ºF.

Scrub potatoes clean; leave peelings intact. Cut potatoes into thick wedges. The peeling edge should be a generous 1/2-inch thick. Place potato wedges in a large bowl.

In a separate bowl, whisk together the olive oil, malt vinegar, sea salt, smoked paprika, and ground black pepper. Pour over potatoes and toss together to coat potatoes well.

Spread potatoes in a single layer on a lightly oiled baking sheet. Note: I lined my baking sheet with foil, then lightly oiled the foil and placed the potatoes on the foil. It saves on cleanup!

Pour any remaining mixture from the bowl over the potato wedges.

Bake for about 30-35 minutes, turning potatoes over halfway through baking time. Bake until golden brown, but do not overcook.