Salt & Vinegar Roasted Potatoes with Smoky Garlic Mayo

Ingredients

• 2 lbs small red potatoes
• 1 cup white vinegar
• 2 tsp Morton® Kosher Salt, divided
• 1 Tbsp olive oil
• Freshly cracked pepper
• 1 Tbsp chopped chives, optional
• 1/3 cup mayonnaise
• 1 small clove garlic
• 1/4 tsp smoked paprika
• 1/8 tsp Morton® Kosher Salt

Directions

1. Scrub the potatoes thoroughly and put them in a large pot with the vinegar. Pour in just enough water to barely cover them, about 2-3 cups, then stir in 1/2 Tbsp Morton® Kosher Salt. Set the pot over high heat with the lid on and bring everything to a boil. Boil for 10-15 minutes, until a fork slides in but the potatoes still hold their shape. Tip them into a colander to drain, then let them cool a little.
2. Heat the oven to 400ºF. As the potatoes cool, make the smoky garlic mayo. Finely mince the garlic, then stir it together with the mayonnaise, smoked paprika, and 1/8 tsp kosher salt in a small dish. Cover and chill until you need it.
3. When the potatoes are comfortable to handle, cut them crosswise into 1/4 to 1/2-inch thick slices. Arrange the rounds on a large baking sheet, drizzle with the olive oil, and turn them gently until the oil coats each side. Add freshly cracked pepper and a couple pinches of Kosher salt.
4. Transfer the baking sheet to the oven and roast for 30 minutes, tossing the potatoes midway through, until both sides are nicely browned. Finish with another small pinch of kosher salt and the chopped fresh chives.
5. Drizzle the smoky garlic mayonnaise over the potatoes, or set it alongside for dipping.