Crispy Salt and Vinegar Potatoes

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

Ingredients

SERVINGS: 4

• 2 pounds baby Yukon Gold potatoes, halved, quartered if large

• 1 cup plus 2 Tbsp. distilled white vinegar

• 1 tablespoon kosher salt, plus more

• 2 tablespoons unsalted butter

• Freshly ground black pepper

• 2 tablespoons chopped fresh chives, or green onion tops

• Flaky sea salt (such as Maldon)

Preparation

• • Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

  • Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives or green onions and sea salt.