Salt'N'Vinegar Roasted Potatoes
1 1/2 pounds small round or fingerling potatoes
coarse salt
2 Tbsp extra virgin olive oil
1/4 cup malt vinegar
In a medium pot.Bring potatoes to a boil over high 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 will split). Repeat with remaining potatoes.
Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tbsp oil. Place potatoes on sheet and brush tops with 1 tsp oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with coarse salt.
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