You might read this recipe and think, why not just put the vinegar on afterwards? Well, this way the chips don’t get moisture on them when hot, so they stay crisp and still have that wonderful malt vinegar flavour. You get a kind of second sense of the vinegar without it being full-on. It’s a bit of fun really, but it does work.
3 potatoes (Maris Piper or King Edward are ideal), peeled and cut into chips
125ml (½ cup) malt vinegar
1 tbsp rapeseed oil
a little polenta for dusting
sea salt
* Place the cut chips in the vinegar and allow to marinate for 10 minutes. Preheat the oven to 200°C (400°F). Remove the chips from the vinegar, thinly coat with oil and dust with a little polenta before placing on a baking tray. Roast for 30–40 minutes, turning occasionally. Serve hot, sprinkled with a little sea salt.