Ingredients:
- 2 pounds baby Yukon Gold potatoes, halved, quartered if large
- 1 cup white vinegar
- 1 tablespoon kosher salt, plus more
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
- Flaky sea salt (I used Maldon)
Directions:
1. 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 return to hot pan to help cook off excess water. (About 1 minute)
2. 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, 10-12 minutes. Serve topped with chives and sea salt.
Recipe inspired by Bon Appétit.
boymomfoodie.mom 