Salt 'n' Vinegar Roasted Potatoes

Another recipe from Everyday Food magazine. If you haven't checked this magazine out yet, by all means do it soon! Every single month there are multiple recipes that I want to try, and the majority of them are great.

H-Bomb had a friend over after school yesterday, and he wanted hot dogs for dinner. I made these to go with them. None of the boys ate any (didn't even try them), but Number One and I like them a lot. Serve them with extra malt vinegar for sprinkling on top.

I also like that you can make these ahead of time. But you already knew that.



Salt 'n' Vinegar Roasted Potatoes
Serves 4 Active time: 10 minutes Total time: 1 hour You can make these potatoes ahead of time. Boil and smash them, cover and refrigerate overnight, then finish them in the oven the next day.

1 1/2 pounds small round or fingerling potatoes
coarse salt
2 tablespoons extra-virgin olive oil
1/4 cup malt vinegar*

In a medium pot, bring potatoes to a boil over high heat 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 hot 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 F. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet (I used a spatula to transfer each smashed potato to the pan) and brush tops with olive oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt.

*You could also dress the potatoes with cider vinegar and flaky sea salt instead of malt vinegar.