adapted from Everyday Food
serves 4
1 1/2 lbs. small round or fingerling potatoes (I bought the assorted mix at Trader Joe's - small baby reds, whites and blues)
coarse sea salt
cracked black pepper
2 tbsp. extra virgin olive oil
1/4 c. malt vinegar (I didn't have, so substituted apple cider vinegar.)
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.
In 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 be split). Repeat with remaining potatoes.
Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tbsp. oil. Place potatoes on sheet and brush tops with 1 tbsp. oil. Bake until crisp and golden, 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar, and season with salt and pepper.
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