Ingredients

1/4 cup Devil’s Orchard Extra Dark Malt vinegar

1 1/2 pounds potatoes, baby or fingerling

4 Tbsp extra-virgin olive oil

1 tsp kosher salt

Method

1. Bring potatoes to a boil in salted water. Reduce heat (this will help prevent the skins from bursting) and simmer until potatoes are tender, about 20 minutes.

2. Drain and place potatoes on cutting board. Gently “smash” the potatoes to about half their thickness, splitting the edges exposing the interior.

3. Place on a baking sheet or pan and generously brush potatoes with olive oil.

4. Place in oven preheated to 450º F (230º C). Bake until crisp and golden, about 35 minutes. Flip them after 15 minutes.

5. Remove from oven and toss with vinegar and salt to taste.

Keep the vinegar handy, you just may want a little more!