Malt Vinegar Oven Fries – a delicious recipe with Potatoes, u00bc, u00bc, Salt, Paprika, u00bc. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400u00b0F.
2
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.
3
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.
4
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!
5
Pour any remaining mixture from the bowl over the potato wedges.
6
Bake for about 30-35 minutes, turning potatoes over halfway through baking time. Bake until golden brown, but do not overcook.
314
kcal
Calories
15
g
Fat
39
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds Russet Baking Potatoes, 1/4 cups Extra Virgin Olive Oil, 1/4 cups Malt Vinegar, 1-1/2 teaspoon Sea Salt, and more.
Yes, Malt Vinegar Oven Fries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
