3 cups cubed potatoes
2 T. vegetable oil
1 cup malt vinegar (we used a mix of apple cider and balsamic)
3 T. sugar
1. Soak potatoes in large bowl of cold water 30 minutes. Drain, and pat dry.
2. Preheat oven to 425 degrees. Toss potatoes with oil on baking sheet, and spread in single layer. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times. Season with salt, and pepper, if desired.
3. Meanwhile, bring vinegar and sugar to a simmer in saucepan over medium heat. Cook 15 - 20 minutes, or until liquid is reduced by half (helpful hint: don't inhale the steam), stirring occasionally. Serve sauce on side for dipping, or drizzle over potatoes.
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