Salt And Vinegar Potato Bites

1. Soak potatoes in large bowl of cold water for 30 minutes. Drain and pat dry.

2. Preheat oven to 425 deg F.

3. Toss potatoes with oil on baking sheet and spread in a single layer. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times.

4. Meanwhile, bring the vinegar and sugar to a simmer in a saucepan over medium heat, and cook until reduced by half, about 15 to 20 minutes, stirring occasionally.

5. Serve malt sauce on the side for dipping, or drizzle over potatoes.

6. Note: It's suggested that the peels stay on, which I do only when I feel the peel is very thin.

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Nutrient	Quantity
Total fats	27.2 g
Carbohydrates	43.5399 g
Energy	449.84 kCal
Water	224.2183 g
Calcium, Ca	21.698 mg
Sodium, Na	13.192 mg
Total lipid (fat)	27.2 g
Manganese, Mn	0.6141 mg
Fructose	0.717 g
Fatty acids, total saturated 16:0	2.2032 g
Fatty acids, total saturated 8:0	0.8976 g
Sucrose	41.0647 g
Choline, total	0.0544 mg
Sugars, total	42.0207 g
Fatty acids, total saturated 10:0	1.0064 g
Fatty acids, total saturated 18:0	0.7616 g
Selenium, Se	0.239 g
Ash	0.4767 g
Fatty acids, total saturated 18:1 undifferentiated	3.1008 g
Copper, Cu	0.0228 mg
Iron, Fe	0.6312 mg
Carbohydrate, by difference	43.5399 g
Phosphorus, P	19.534 mg
Fatty acids, total saturated 18:2 undifferentiated	0.4352 g
Glucose (dextrose)	0.239 g
Fatty acids, total saturated 14:0	4.4608 g
Zinc, Zn	0.108 mg
Fatty acids, total saturated 12:0	12.784 g
Fatty acids, total polyunsaturated	0.4352 g
Phytosterols	25.84 mg
Fatty acids, total saturated 6:0	0.0544 g
Vitamin K (phylloquinone)	6.7184 g
Fatty acids, total saturated	22.168 g
Fatty acids, total monounsaturated	3.1008 g
Vitamin E (alpha-tocopherol)	1.0363 mg
Magnesium, Mg	12.778 mg
Potassium, K	186.476 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 tablespoons	165.186	41.3172	0
Malt vinegar	1 cup	50.19	2.2227	0
Vegetable oil	2 tablespoons	234.464	0	27.2
yellow potato	3 cups	0	0	0