Roasted FINGERLING POTATOES
2 pounds fingerling potatoes, cut in half
1 tsp salt
1 cup white vinegar
Water, enough to cover potatoes by an inch
2 TB extra-virgin olive oil
About 2 tsp. Kosher, sea or pink Himalayan salt
Fresh chopped parsley, for garnish
Put the potatoes, salt, and vinegar in a large pot with enough water to cover the potatoes by an inch; and bring to a boil. Boil for about 15-20 minutes or until fork-tender.
Preheat oven to 425. Line a rimmed baking pan with foil; spray with buttery or olive-oil non-stick spray and set aside.
Drain potatoes. Pat them dry with paper towels. Toss them with the olive oil until evenly coated. Then sprinkle the 2 tsp. coarse salt over them and lightly toss again. Evenly spread the potatoes out onto the prepared baking sheet. Bake for 25 minutes. After 25 minutes, turn the heat to BROIL and let them crisp up for about 5-10 minutes (stir every couple of minutes so they don’t burn.)
Once they are crispy, remove them from the oven. Season with additional salt to taste. Sprinkle with chopped parsley.