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Roasted Salt-and-Vinegar Red Potatoes

My adapted version of Roasted Salt-and-Vinegar Red Potatoes from Cooks Country
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Prep Time 20 minutes
Cook Time 40 minutes
Servings 6

Ingredients
  

  • 2 pounds Red Potatoes 2x1 Inch in Size
  • 1 1/4 cup Table Salt
  • 8 cups Water
  • 4 tablespoons Malt Vinegar
  • Cracked Black Pepper To Taste
  • 6 tablespoons Olive Oil

Instructions
 

  • Adjust oven rack to upper-middle position and heat oven to 500 degrees.
  • Set wire rack inside rimmed baking sheet. Brush second 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 wire rack; let dry for 10 minutes.
  • Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until ½ 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. Serve.

Notes

Adapted from Cooks Country