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Oven Roasted Salt and Malt Vinegar DYPs™
By Chef Tom Fraker

Oven Roasted Salt and Malt Vinegar DYPs


1 ½ pounds Melissa’s Dutch Yellow® Potatoes, halved

2 tablespoons Extra Virgin Olive Oil

to taste Kosher Salt and Freshly Ground Pepper

to taste Malt Vinegar


Preheat the oven to 425ºF.

In a mixing bowl, toss together the potatoes, olive oil, salt and pepper. Place them in a single layer on a baking sheet and put them in the oven. Roast them for 10-15 minutes or until fork tender, rotating them half way through the cooking process. Place the potatoes on an oven safe dish and drizzle them with the malt vinegar. Serve immediately. Makes about 4-6 servings.