Crispy Salt and Vinegar Potatoes

By Maverick19

Don't make extra when you make the potatoes. They are excellent the first meal. They don't make good leftovers.

Ingredients

• 2 lb. Yukon Gold potatoes, halved and quartered
• 1 cup plus 2 Tbsp distilled white vinegar
• 1 Tbsp kosher salt, plus more
• 2 Tbsp unsalted butter
• 2 Tbsp chopped fresh chives
• flaky sea salt

Preparation

Step 1

1. Combine potatoes, 1 cup vinegar and kosher salt in a medium saucepan. Add enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and simmer until the potatoes are tender, 20-25 minutes. Drain and pat dry
2. Heat butter in a large skillet over medium-high heat. Add the potatoes and season with salt and pepper. Cook, tossing occasionally until golden brown and crisp, 8-10 minutes.
3. Drizzle with remaining 2 Tbsp vinegar. Serve topped with chives and flaky sea salt.