Salt-and-Vinegar Smashed Potatoes

▢ 2 quarts water

▢ 1 1/4 cups salt

▢ 2 pounds small red potatoes

▢ Vegetable oil spray 1. Adjust oven rack to the upper-middle position and heat oven to 450 degrees. Set a cooling rack inside one rimmed baking sheet.

2. Add water to a large pot and bring to boil over medium-high heat. Add salt to water and stir with slotted spoon until dissolved. Add potatoes to pot. Cook potatoes until very tender and a paring knife slips in and out easily, 20 to 30 minutes.

3. Use a slotted spoon to transfer potatoes to the cooling rack set in the baking sheet. Let potatoes sit to dry out for 10 minutes.

4. Meanwhile, spray a second rimmed baking sheet with vegetable oil spray. Use a pastry brush to evenly coat the baking sheet with olive oil. ▢ 1/4 cup extra-virgin olive oil

▢ 3 tablespoons malt vinegar

▢ 1/4 teaspoon pepper

5. When potatoes are dry, transfer potatoes to the oiled baking sheet. Use a 1-cup dry measuring cup to press down on each potato to flatten until 1/2-inch thick.

6.Use a clean pastry brush to paint potatoes with half of the vinegar. Sprinkle potatoes with pepper.

7. Roast until potatoes are well browned and crisp, 30 to 35 minutes. Transfer baking sheet to cooling rack. Use a pastry brush to carefully paint potatoes with the remaining vinegar. Serve.

Recipe notes: Use small red potatoes, measuring 1 to 2 inches in diameter. If you prefer to use kosher salt, you will need 1

3/4 cups of Morton kosher salt or 2 1/2 cups of Diamond Crystal.