Salt 'n' Vinegar Roasted Potatoes

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.

  • Prep:
  • Total Time:
  • Servings: 4
Salt 'n' Vinegar Roasted Potatoes

Photography: Con Poulos

Source: Everyday Food, May 2011


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


  1. 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.

  2. 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.

Cook's Notes

You could also dress the potatoes with cider vinegar and flaky sea salt.


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