ROASTED SALT-AND-VINEGAR POTATOES

Use small red potatoes, measuring 1 to 2 inches in diameter. You will need 1½ cups of
Morton kosher salt or 2½ cups of Diamond Crystal kosher salt to equal 14 ounces. Cider vinegar works here, too.

Adapted from Cook’s Country Aug/Sept 2012
6 Tbls. olive oil
14 ounces kosher salt
black pepper
10 to 16 small Red Potatoes
3 Tbls. malt vinegar

Brush a rimmed baking sheet evenly with oil. Bring 2 quarts water to boil in Dutch oven over medium-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to a wire rack. Adjust oven rack to upper-middle position and heat oven to 500 degrees. After potatoes are completely dry, 10 minutes, transfer to oiled baking sheet. Flatten each potato with underside of measuring cup until 1/2- inch thick. Brush potatoes with half of vinegar and season with pepper. Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serves 4