Why not pickle potatoes? We season potato salad with sharp flavors, often red wine and sherry vinegar, to add the bright acidity needed to bring everything together. We accent french fries with a dash of malt vinegar or, better yet, malt vinegar-enriched potato mayonnaise. Following these lines of thought, we gently cooked miniature potatoes in our maple vinegar. The potatoes pop in your mouth like large pearls of caviar, which is interesting because they were created to pair with our grilled potato ice cream and Steve’s wild char roe. The sweetness of the vinegar brings out the earthy qualities of the potato, while the acidity blends and balances with the bitter notes of the skin. Together, these flavors and the texture of the potatoes provide an exciting evolution in our seasoning of tubers.
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