Salt and Vinegar Potato Bites

A fun appetizer or side dish, courtesy of Vegetarian Times. I found malt vinegar at a couple of supermarkets in my area.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 3  cups yellow potatoes or 3  cups  red potatoes, cut into 1-inch cubes, about 6 medium
• 2  tablespoons  vegetable oil
• 1  cup malt vinegar
• 3  tablespoons sugar

Directions

1. Soak potatoes in large bowl of cold water for 30 minutes. Drain and pat dry.
2. Preheat oven to 425 deg F.
3. Toss potatoes with oil on baking sheet and spread in a single layer. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times.
4. Meanwhile, bring the vinegar and sugar to a simmer in a saucepan over medium heat, and cook until reduced by half, about 15 to 20 minutes, stirring occasionally.
5. Serve malt sauce on the side for dipping, or drizzle over potatoes.
6. Note: It's suggested that the peels stay on, which I do only when I feel the peel is very thin.