Direct from Everyday Food, and pre-tested by Mom – these are super easy and may become our permanent substitute for fries. Enjoy!
Salt and Vinegar Roasted Potatoes
2 lb. bag of small potatoes – any shape or color will do
Boil the potatoes as you would for 15-20 minutes until you can pierce them with a fork, then drain them and try to get them as dry as possible. While the potatoes are cooking, preheat the oven to 400 and line a large baking sheet with parchment, then lightly brush the parchment with a bit of olive oil.
I found it easiest to use a folded piece of paper towel – the potatoes were hot! – place each potato individually on the prepped baking sheet and squash it flat with the palm of your hand (shielded by the paper towel), making sure the potato stays together. This is really quick and if you’d like, you can prep your potatoes to this point and then allow them to cool and refrigerate them until you’re ready to bake them and crisp them up.
When you’re ready to bake them, lightly brush the tops of all the squished potatoes with more olive oil and then bake them until they are crispy and golden – at least 30 minutes, I left them for 45 minutes and they were great. When you take them out, drizzle each potato with malt vinegar and then sprinkle salt over all and serve.