Soak potatoes in large bowl of cold water 30 min. Drain, and pat dry.
Preheat oven to 425 F. Toss potatoes with oil on baking sheet, and spread in single layer. Roast 45 min, or until golder and crisp, turning 2 or 3 times. Season with salt and pepper, if desired.
Meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook 15 to 20 min, or until liquid is reduced by half, stirring occasionally. Serve malt sauce on side for dipping, or drizzle over potatoes.
per 1/2 cup serving
4g total fat
<1g sat fat
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (38g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 23 (44%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 21.9mg||1 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.1g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 52
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