Clean some baby potatoes and keep the skin on.
Add to a large pot and fill with water and a pinch of salt to cover the tops of the potatoes. Boil for 10-20 minutes, or until fork-tender or easily pierced with a fork.
Parboil the potatoes
Use a heavy glass to gently press the potato down to "smash it." Drizzle generously with olive oil and sprinkle generously with salt and pepper.
Smash the Potatoes
Bake for 15 minutes then use a spatula to gently flip the smashed potatoes bake for an additional 10-15 minutes or until the level of crispiness is reached.
Let cool for 5 minutes then generously sprinkle with malt vinegar. Potatoes are best enjoyed right away.