Salt and Vinegar Roasted Potatoes
Servings 4
Equipment
- Large pot
- Baking Sheet
Ingredients
- 10 Dutch yellow baby potatoes
- 2 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- Malt vinegar to taste
Instructions
- Preheat the oven to 425 degrees.
- Cook the potatoes in a large pot of salted boiling water for 15 minutes or until fork-tender.
- Drain the potatoes then place them, one at a time, on a paper towel.
- Fold the paper towel over the potato and carefully smash the potato with the palm of your hand so that is flattened but still in one piece. Repeat with the remaining potatoes.
- Place the smashed potatoes on a baking sheet coated with cooking spray or drizzled with olive oil.
- Drizzle the potatoes with olive oil cooking spray then season with sea salt and freshly cracked pepper, to taste.
- Place into the oven and roast for 10-15 minutes, or until golden brown.
- Carefully flip the potatoes over and cook for an additional 10-15 minutes or until golden brown.
- Remove from the oven and drizzle each potato with malt vinegar, to taste, and a bit more sea salt. Serve immediately. Enjoy!