Untested - Roasted salt and vinegar crushed new potatoes

https://www.theguardian.com/lifeandstyle/2015/apr/11/new-potato-recipes-wild-garlic-soup-salad-melted-cheese-salsa

750g small red or brown new potatoes
2 tbsp extra virgin olive oil
Black pepper
2 tbsp cider vinegar
1-2 tsp flaked sea salt, for sprinkling
2 tbsp flat-leaf parsley, chopped

1. Preheat the oven to 220C/425F/gas mark 7. Boil the potatoes in salted water until knife-tender. Drain. Put back in the pot to dry out a little. Tip on to a very large baking tray.
2. Using a tea towel gently crush each potato but leave them whole. Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are browned and crisp.
3. Remove from the oven and gently toss with the vinegar. When all of the vinegar has been absorbed, sprinkle with sea salt and parsley.