- ½-1 pound small red potatoes sliced ¼” thick
- 1½ tablespoons light olive oil
- 1 tablespoon malt vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 425°F. Whisk dressing ingredients together and add potato slices. Toss to coat. Spread in a single layer on baking sheet. Roast 12 minutes, flip each slice, and roast 12 minutes more.