Roasted Salt and Vinegar Potatoes

When you normally hear of salt and vinegar chips you think of the classic fish and chips. Normally are a french fried style potato covered in malt vinegar. These smashed roasted salt and vinegar potatoes are a cooked in a highly salted bath that gives them a great salty flavor coating without being over baring and brushed with the tangy malt vinegar that adds flavor to the tender inside. Check out the recipe below in post.

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Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 25 to 30 minutes. The potatoes should be floating on the surface, if not you might need to add a bit more salt. Drain potatoes and place them on the wire rack to air dry completely, about 5-10 minutes.

Coat a baking sheet with the olive oil. Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-3/4" thickness. Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper. Roast until potatoes are browned, about 25 to 30 minutes.

Brush with remaining vinegar and pepper if desired. Serve.

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