2 lbs small red potatoes (1 to 2 inches in diameter)
14 oz kosher salt
3 TBSP apple cider vinegar
fresh cracked black pepper
DIRECTIONS
Heat oven to 450°F.
Brush a rimmed baking sheet evenly with the oil and set aside.
Bring 2 quarts water to boil in Dutch oven over med-high heat. Add 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 let dry for 10 minutes.
Transfer potatoes to oiled baking sheet spacing about 3 inch apart.
Flatten each potato with bottom 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.
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