Sea Salt and Malt Vinegar Potatoes with Goat Cheese

Sea Salt and Malt Vinegar Potatoes with Goat Cheese (adapted from Katie At The Kitchen Door)

2 lb. small Yukon gold potatoes, cut into 1-1/2 inch pieces

1 cup white vinegar

1 Tb sea salt

2-4 Tb butter

2 Tb malt vinegar

goat cheese crumbles

fresh chives, chopped

flaky sea salt

more malt vinegar

Place the potatoes, vinegar, and sea salt in a large saucepan, and cover by one inch with cold water. Bring to a boil over medium heat. Lower to a gentle boil and cook until potatoes are just tender when poked with a fork, about 20 minutes. Drain.

In a large frying pan (or the same pot, drained), melt butter over medium heat. Add potatoes and saute, stirring occasionally, until they are golden brown and crispy on all sides, about 15 minutes. Remove from heat and stir in malt vinegar. Serve hot, topped with sprinkles of flaky salt, goat cheese, and chives, with malt vinegar on the side to drizzle.