Salt and Vinegar Roasted Potatoes

Salt and vinegar flavoured roasted potatoes start with mini potatoes that are steamed and then oven-roasted and finished with salt and a drizzle of cider vinegar.

📝 Ingredients

• 1 1/2 lbs mini potatoes (red or yellow)
• 1 Tablespoons olive oil (or other cooking oil)
• 2 - 3 Tablespoons cider vinegar ((start with 2 and add more, to taste))
• 1 1/2 teaspoons Maldon salt (or other coarse salt, to taste)

👨‍🍳 Instructions

1. 1Set up a steamer by bringing an inch or two of water to a boil in a large pot. Once boiling, insert the steamer basket. Add the potatoes and cover with a lid. *See the Recipe Notes below for a makeshift steamer setup if you don't have a steamer pot.
2. 2Steam the potatoes until tender, about 30 minutes. *Be sure to test for tenderness with a knife. The knife should pass through the potato easily. Remove the potatoes to a large plate and let stand uncovered for 5-10 minutes to dry.
3. 3Preheat the oven to 425F (non-convection/not fan-assisted).
4. 4Using the back of a fork, press down on the top of the potatoes to break them open, then coax each into roughly two pieces with rough edges. You don't want to smash too thoroughly. A few small pieces are fine, but the larger pieces will roast up the best.
5. 5Add the oil to a large baking sheet and place the baking sheet with the oil into the preheated oven for 5 minutes. Remove the baking sheet and immediately scatter the smashed potatoes onto the hot baking sheet.
6. 6Return the baking sheet with the potatoes to the oven and roast for 20 minutes undisturbed, then stir and roast an additional 10 minutes or until golden and crispy.
7. 7Remove from the oven. Drizzle the vinegar over the hot potatoes and stir to distribute. Start with 2 Tablespoons of cider vinegar, then taste and add more to taste. Sprinkle with the salt. Serve immediately.