Malt Vinegar Potato Wedges

Oxmoor House
Malt Vinegar Potato WedgesRecipe
Oxmoor House

Malt vinegar-flavored sea salt provides a tangy flavor component to these crisp-on-the-outside, fluffy-on-the-inside potatoes.

8 servings


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6 tablespoons olive oil
2 tablespoons coarse ground mustard seed
2 tablespoons chopped fresh rosemary
2 tablespoons malt-vinegar flavored sea salt, divided
8 baking potatoes (about 5 lbs.), each cut lenghwise into 16 wedges


Hands-on: 7 Minutes
Total: 52 Minutes

1. Preheat oven to 450°. Line 2 large baking sheets with aluminum foil; coat foil with cooking spray. Stir together first 3 ingredients and 3 tsp. sea salt in a large bowl. Add potato wedges, tossing to coat. Spread potato mixture in a single layer on prepared baking sheets.

2. Bake at 450° for 45 minutes or until potato is golden brown and tender, stirring potatoes halfway through. Sprinkle with remaining 3 tsp. sea salt.

Created date

July 2013