Salt 'n' Vinegar Roasted Smashed Potatoes

I love salt and vinegar flavored Cape Cod Potato Chips. I think it's a New England thing! When I saw this recipe in a recent issue of Everyday Food magazine, I had to try it. Tonight is comfort food night- meatloaf, potatoes, broccoli, and a salad. Nothing fancy- just plain old comfort food using my mother's meatloaf recipe. Usually we have a baked potato on meatloaf night. But tonight we tried these and they were fabulous. Below is the recipe which I modified using cider vinegar (instead of malt vinegar), sea salt, and some chopped fresh parsley. I used red fingerling potatoes. I think the baby Yukon gold potatoes would be good with this recipe or you can use small red-skinned potatoes.

Salt 'n' Vinegar Roasted Smashed Potatoes

(Adapted from Everyday Food, May 2011 issue)

1 1/2 pounds of red fingerling potatoes
2 T olive oil
coarse sea salt
pepper
1/4 cider vinegar
1 T fresh chopped parsley

1. Bring potatoes to a boil. Reduce heat and boil on low for about 10 minutes or until they are soft enough to pierce with a knife. Drain.
2. Place 3-4 potatoes inside a folded dish towel. With the potatoes inside, press on the outside of the towel to gently smash the potatoes so they are flattened but still in one piece (edges will split open). Repeat with remaining potatoes.
3. Preheat oven to 425 degrees. Brush a rimmed baking sheet  (lined with foil if you wish) with 1 T of the olive oil. Place the potatoes on the sheet so they are flat side down and spread out in one layer. Brush the tops generously with the remaining olive oil.
4. Bake for 20-30 minutes or until browned and crispy on edges. If you wish you can gently flip them over and bake another 10 minutes or until nicely browned.
5. Remove from oven. Splash tops with vinegar. Season with sea salt and pepper, and sprinkle with fresh chopped parsley (optional).