Preheat the oven and the baking dish

• Preheat the oven to 220 °C.
• Pour the avocado oil into a baking dish and place it in the oven to heat up.

Boil the water

• While the oven preheats with the baking dish inside, bring a pot of water to a boil.

Prepare the potatoes

• Poke each mini potato with a fork.
• Use a potato peeler to carefully remove the skin from each potato.

Cook the potatoes

• Once the water is boiling, add the vinegar and salt, then add the peeled mini potatoes.
• Cook until fork-tender.

Rough up the edges

• Strain the potatoes and return them to the pot without the water.
• Gently mix them around to rough up the edges for a crunchy texture.

Roast the potatoes

• Carefully remove the hot baking dish from the oven.
• Place the roughened potatoes into the dish, sprinkle with additional salt and toss to coat evenly.
• Bake, flipping halfway through, until golden and crispy.

Serve

• Enjoy as a side dish or snack.