Salt ‘N Vinegar Roasted Potatoes
1 1/2 pounds fingerling potatoes, washed and dried
2 tablespoons 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 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.