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Salt and Vinegar Roasted Potatoes
- 1 1/2 pounds small round or fingerling potatoes
- Coarse salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup malt vinegar
- DirectionsIn a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
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