Salt ‘N Vinegar Roasted Potatoes

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Salt ‘N Vinegar Roasted Potatoes


Salt ‘N Vinegar Roasted Potatoes

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


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.

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