Meet the most delicious Roasted Salt and Vinegar Potatoes ever. They are so smooth and creamy on the inside, but perfectly crisp and even a little crunchy on the outside. They have a little tang from malt vinegar and just the right amount of saltiness. What’s perfect about these Roasted Salt and Vinegar Potatoes is the salt flavors the entire potato, not just the exterior.

The potatoes are first boiled in  HIGHLY salted water.I’m talking one and a quarter cups of salt mixed with two quarts of water saltiness.

I know that seems like a crazy amount of salt, but trust me and the people at Cook’s Country who came up with this recipe. It is just the right amount.
After they are boiled until tender, the potatoes are set on a rack to air dry and then placed on a baking sheet that has been liberally coated with olive oil. They are then smashed, brushed with malt vinegar, seasoned with pepper and placed in a 500 degree oven for about 25 minutes.
 
They are so delicious you will want to eat every last one of them right off the baking sheet. Enjoy!!!

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Roasted Salt and Vinegar Potatoes   Save Print Prep time 40 mins Cook time 30 mins Total time 1 hour 10 mins   Serves: 4 servings Ingredients 6 tablespoons olive oil 2 pounds small red potatoes, unpeeled 1¼ cup salt (do not use iodized salt. It will give potatoes a chemical taste) 3 tablespoons m...