Salt 'n' Vinegar Roasted Potatoes

By cheeserohan

Ingredients

• 1 1/2 pounds small round or fingerling potatoes
• coarse salt
• 2 Tablespoons extra-virgin olive oil
• 1/4 cup apple cider vinegar

Preparation

Step 1

1. In a medium pot, bring potatoes to a boil over high in slated 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 will split). Repeat with remaining potatoes.

2. Preheat oven to 450F. 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.