Crispy Smashed Salt Vinegar Potatoes

Step 1

Boil the potatoes in salted water with 1/4 cup vinegar until fork-tender, then drain and let them steam dry.

Step 2

Heat the oven to 450 F. Toss the potatoes with the olive oil, garlic powder, and a splash of the remaining vinegar.

Step 3

Spread the potatoes on a sheet pan and smash them gently so the craggy edges stay intact.

Step 4

Roast until crisp and browned on the bottom, then flip and roast until the second side crisps.

Step 5

Drizzle with the remaining vinegar to taste and season with flaky salt and black pepper before serving.