Salt n Vinegar Roasted Potatoes

• 1 1/2 pounds fingerling potatoes, washed and dried
• 2 tablespoons olive oil
• 1/4 cup malt vinegar
• coarse salt

1. In a medium pot, bring potatoes to a boil over high in salted water.
2. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain.
3. Place a folded dish towel on a work surface and place a potato inside.
4. Gently smash potato so that it is flattened but still in one piece (edges will split).
5. Repeat with remaining potatoes.
6. Preheat oven to 450 degrees.
7. Brush a rimmed baking sheet with 1 tablespoon oil.
8. Place potatoes on sheet and brush tops with 1 tablespoon oil.
9. Bake until crisp and golden, 35 minutes, flipping them halfway through.
10. Remove from oven, toss with vinegar, and season with salt.

fingerling potatoes, olive oil, malt vinegar, salt

Taken from www.foodrepublic.com/recipes/salt-n-vinegar-roasted-potatoes-recipe/ (may not work)