Salt & Vinegar Roasted Potatoes

(From Everyday Food, May 2011)


1 1/2 lbs. small round or fingerling potatoes
Kosher salt
2 Tbsp. olive oil
1/4 C malt vinegar


1. In a medium pot, bring potatoes to a boil in salted water. Reduce heat & simmer for about 20 minutes, or until potatoes are tender. Drain, then place potatoes on a folded dishtowel. Smash potatoes, so they’re flattened, but still in one piece (skins will split).

2. Heat oven to 450°F. Brush a rimmed baking sheet with 1 Tbsp. olive oil. Place potatoes on baking sheet, then brush with the other Tbsp. of oil. Bake 35 minutes or until crisp & golden, flipping them halfway through cooking time. Sprinkle with salt & toss with vinegar.

One Reply to “Salt & Vinegar Roasted Potatoes”

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