Go Back
Malt Vinegar Potatoes with Caramelized Shallot Yogurt

Malt Vinegar Potatoes with Caramelized Shallot Yogurt

These Malt Vinegar Potatoes features baby potatoes par-boiled in vinegar and roasted to golden perfection. Served on a bed of Caramelized Shallot Yogurt and finished with a handful mixed greens and chili oil, this is a scene-stealer of a side dish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Course Side Dish
Servings 4

Equipment

  • 1 Large baking sheet
  • 1 small saucepan
  • 1 skillet

Ingredients
  

  • 680g (24oz) mixed baby potatoes halved
  • 1 cup malt vinegar
  • 3 tbsp olive oil divided
  • 5 shallots halved and thinly sliced
  • 2 cloves garlic minced
  • 2 scallions thinly sliced
  • 1 ½ cup full-fat Greek yogurt
  • 1½ tsp honey
  • ¾ tsp kosher salt
  • 2 cup mixed greens washed and dried
  • chili crisp ** for drizzling

Instructions
 

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set it aside.
  • Place the potatoes in a small saucepan and add the malt vinegar. Add enough cold water to the pot to cover the potatoes. Place the pan over medium-high heat and bring to a boil. Boil for 15 minutes or until the potatoes are fork-tender.
    680g (24oz) mixed baby potatoes, 1 cup malt vinegar
  • When the potatoes are tender, drain them and place them on the baking sheet cut-side-down. Drizzle the potatoes with 2 tablespoons of the olive oil and generously sprinkle them with salt. Transfer the potatoes to the oven and roast for 25 minutes, rotating the pan once halfway through.
    3 tbsp olive oil
  • While the potatoes are roasting, heat the remaining olive oil in a skillet. When oil is shimmering add the shallots and a generous pinch of salt. Reduce the heat to its lowest setting and cover. Let cook for 15 minutes, giving it a stir every now and then.
    3 tbsp olive oil, 5 shallots
  • When the 15 minutes are up, add the garlic and cook for another 5 minutes. The shallots should be a deep amber color by now.
    2 cloves garlic
  • In a bowl, stir to combine the shallot mixture, yogurt, scallions, honey, and salt. Spoon the yogurt mixture onto a large plate and spread it with the back of your spoon to form a bed for the potatoes. Sprinkle a handful of greens on top of the yogurt and place potatoes on top. Top with another handful of the mixed greens and drizzle the plate with the chili crisp. Serve immediately with the remaining greens on the side.
    2 scallions, 1 ½ cup full-fat Greek yogurt, 1½ tsp honey, ¾ tsp kosher salt, 2 cup mixed greens, chili crisp **

Notes

** I used Lao Gan Ma but you can use any chili oil or crisp you like. 
 
Keyword malt vinegar, potatoes, shallots, yogurt