Crispy Salt & Vinegar Fingerling Potatoes

Let's see - does the idea of crispy, creamy, crunchy, salty, oven baked potatoes with a hint of tangy vinegar  appeal to you? 'Cuz it sure does to me! I love, love, love these and my mouth is watering just looking at the picture and remembering how fantastic they are!

• 2 pounds fingerling potatoes, cut in half
• 1 T. kosher salt
• 1 cup distilled white vinegar
• water, enough to cover potatoes
• 2 T. olive oil
• salt to taste
• chives for garnish, if desired

Add the halved potatoes, salt, and vinegar to a large pot. Add enough water to cover the potatoes by an inch and bring to a boil. Boil for 25-30 minutes or until fork-tender.

Drain potatoes. Pat them dry with paper towels or a clean dish loth. Preheat the oven to 425', and line a baking sheet with parchment paper.

Mix the potatoes with olive oil until generously coated. Evenly spread the potatoes out onto the prepared baking sheet. Bake for 25 minutes. After 25 minutes, broil the potatoes until crispy, stirring every five minutes to ensure that they don't burn. Allow them to crisp up to your liking - this might take anywhere from 5 to 15 minutes. Once they are crispy, remove from the oven. Season with additional salt to taste. Sprinkle with chives.

found at the kitchn.com adapted from Bon Appetit