Best Malt Vinegar Potato Wedges Recipes

GRILLED POTATO WEDGES WITH MALT VINEGAR-TARRAGON DIP

Steps:

• 1. Bring 2/3 cup vinegar to a boil over high heat in small saucepan and continue boiling until reduced by half. 2. Remove saucepan from heat and let cool 5 minutes. 3. Combine Hellmann's or Best Foods Real Mayonnaise, cooled vinegar, remaining 1 teaspoon vinegar and tarragon in medium bowl. 4. Season, if desired, with salt and pepper. Cover and refrigerate at least 30 minutes. 5. Cover potatoes with water in 4-quart sauce pan; bring to a boil over medium-high heat. 6. Reduce heat and simmer 15 minutes or until potatoes are tender, but still firm. 7. Drain and cool slightly. 8. Cut each potato lengthwise into 8 slices. 9. Brush potatoes with oil and seasoning, if desired, with salt and pepper. 10. Grill, turning once, 4 minutes or until golden and cooked through. 11. Arrange potatoes on serving platter, then sprinkle with parsley. 12. Serve with Tarragon dip.

MALT VINEGAR POTATO WEDGES

Steps:

• Heat oven to 450°F. Line 2 large cookie sheets with foil; spray foil with cooking spray.
• In large bowl, stir together oil, mustard seed, rosemary and 1 tablespoon of the salt. Add potato wedges; toss to coat. Spread potatoes in single layer on cookie sheets.
• Bake 45 minutes, turning once, until potatoes are golden brown and tender. Sprinkle with remaining 1 tablespoon salt.