Salt 'N' Vinegar Roasted Potatoes

By mirelsonp

You can make these potatoes ahead of time. Boil and smash them, cover and refrigerate overnight, then finish them in the oven the next day.

You could also dress the potatoes with cider vinegar and flaky sea salt.

Ingredients

• 1 1/2 lbs small round or fingerling potatoes
• 2 Tbsp extra-virgin olive oil
• 1/4 cup malt vinegar
• Coarse salt

Details

Servings 4

Preparation

Step 1

1. In a medium pot, bring potatoes to a boil over high heat in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges with split). Repeat with remaining potatoes.

2. Preheat oven to 450 degrees F. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.