You like tomato, and I like tomahto. Potato, potahto, tomato, tomahto, let’s call the whole thing off.
You can thank me later for getting that gem of a song stuck in your head. I’ve been singing it ever since I made these potato bites last night. It’s almost as bad as getting I’m too Sexy stuck in your head…ok nothing is as bad as getting I’m Too Sexy stuck in your head, oh and sorry for getting I’m Too Sexy stuck in your head. I bet at this point you’re debating about reading the rest of this post for fear of getting other annoying songs stuck in your head. I promise that’s it…*cough* Mambo number 5 *cough*, ok now I’m done.
I’ve never actually heard anyone use the word potahto in any sentence that didn’t involve that song before, so I’m pretty sure no one actually says it like that, but no matter how you say it, you gotta love those little starchy lumps. You gotta love them even more when they’re golden, crispy and seasoned just right.
These little potato nuggets were good. Like something you could get at a pub good….a pub where you don’t find bits of chicken fingers in your potatoes good. As you can tell I don’t have a lot of great experiences with pub food, but if they served these baked potato bites with the malted vinegar dip, then I probable wouldn’t bitch so much about the crappy food offerings at pubs around here. Nothing like dipping something salty and crispy into something sweet and vinegary, the malted vinegar sauce was a mighty fine choice and really gave the potatoes that extra bite. Mine didn’t turn out as syrupy as I thought it would but they still coated the potatoes pretty good.
I took some pictures then had a couple pieces, but I wasn’t very hungry so I left them on the counter. P got a whiff of them and asked if he could have them, two minutes later they were gone. The recipe makes a lot more sauce then you’re gonna use, so find something else to pour it over, drink it (gross! please don’t drink it) or make more potatoes!
Salt and Vinegar Potato Bites
Makes 2 servings
Adapted from Vegetarian Times (March 2011 issue)
- 12 to 14 baby yellow potatoes, cut into 1″ pieces (an overflowing 2 cups)
- 1 tablespoon olive oil
- salt and pepper to taste
- thyme or rosemary to taste (optional)
- 3/4 cup malt vinegar
- 1 1/2 tablespoons sugar
Soak potatoes in large bowl of cold water 30 minutes. Drain, and pat dry. Wipe water out of bowl and put potatoes back in.
Preheat oven to 425 degrees F and line a baking sheet with tinfoil or parchment paper. Drizzle oil over potatoes, season with salt, pepper and herbs, if using. Mix until potatoes look well coated. Spread potatoes in single layer on baking sheet. Roast 45 minutes, or until golden and crispy, turning 2 or 3 times.
Meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook 15 to 20 minutes, or until liquid is reduced by half, stirring occasionally. Serve malt sauce on side for dipping, or drizzle over potatoes.