Spread 1/4 cup peanut oil on a baking sheet and place in a cold oven. Preheat oven to 425 degrees with the pan in the oven.

Meanwhile, place your diced potatoes in a pan covered with water. Salt the water and then put on high heat. Bring to a boil and boil for 5-8 minutes, or just until fork tender.

Drain and towel off until dry.

Remove pan from the hot oven and spread potatoes on pan. Be careful because the oil may splatter. Do not stir potatoes, let them sear to the pan.

Roast for 10 minutes or until they start to brown.

Remove from oven and add in malt vinegar, tbsp. of peanut oil, and green onions. Stir and then add salt and pepper.

Serve immediately or let sit and serve at room temperature. Add more vinegar if desired. I added a few more splashes right before serving.