Salt And Vinegar, Maple Glazed Potatoes

• 2 pounds Small Red Potatoes (1 to 2 inches in diameter)
• 6 tablespoons Extra Virgin Olive Oil
• 14 ounces Kosher Salt, preferably Diamond Crystal
• 5 tablespoons Malt Vinegar, divided
• 3 tablespoons Maple Syrup
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Red Pepper Flakes
• 1/4 teaspoon Dried Thyme

1. Preheat oven to 500u0b0F. Adjust oven rack to upper-middle position.
2. Place parchment paper over large baking sheet and brush it evenly with the oil.
3. Bring 2 quarts water to boil in Dutch oven over med-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.
4. Evenly spread the potatoes in the baking sheet. Flatten each potato with the underside of i.e. a measuring cup to about 1/2 inch thick (or think of potato latkes).
5. Brush potatoes with 4 tbsp of the vinegar. In a small bowl, mix the black pepper, red pepper flakes, and thyme and sprinkle on top of the potatoes.
6. Roast until potatoes are browned, 20 to 25 minutes. Take the remaining 1 tbsp vinegar and mix with the maple syrup , then brush over potatoes. Put back in oven for 5 minutes.
7. Transfer to a nice platter, with the smashed side up.

red potatoes, olive oil, kosher salt, malt vinegar, maple syrup, black pepper, red pepper, thyme

Taken from food52.com/recipes/25102-salt-and-vinegar-maple-glazed-potatoes (may not work)