Roasted Salt and Vinegar Baby Potatoes

I'm sure this would work with other vinegars as well, and I'll definitely give it a try with balsamic, but the rice vinegar worked well for this.

Ingredients
Baby potatoes, sliced in half
Olive oil
Rice vinegar
Salt and pepper

1. Put enough olive oil in a skillet to cover the bottom, and put the heat on medium.
   
2. Place the potatoes sliced side up in the skillet (you don't have to be that precise, but it does help them come out more even).
3. When the potatoes have browned a bit, which will take 3-4 minutes, flip them so they're sliced face down.
4. Wait another 3-4 minutes for that side to brown lightly.
   
5. Hold the cover to the skillet in one hand and the rice vinegar in the other and splash the vinegar over the potatoes until the bottom of is lightly covered in vinegar.
   
6. Then put the top down to hold in the steam (and the burning vinegar smell) and let that sit for about a minute.
7. Turn the heat off and transfer the potatoes to a baking pan or cookie sheet.
8. Sprinkle with salt and pepper.
9. Bake in the oven 20-30 minutes (I honestly don't remember, but it will vary based on the size of the potatoes).