Crispy Salt-and-Vinegar Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 lbs Baby yukon gold potatoes
  • 2 tbsp Chives, Fresh

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tbsp Kosher salt
  • 1 Sea salt, flaky

• Oils & Vinegars

  • 1 1/8 cup Distilled white vinegar

• Dairy

  • 2 tbsp Butter, unsalted

Found on epicurious.com

Description

Ingredients

• 2 pounds baby Yukon Gold potatoes, halved, quartered if large
• 1 cup plus 2 tablespoons distilled white vinegar
• 1 tablespoon kosher salt, plus more
• 2 tablespoons unsalted butter
• Freshly ground black pepper
• 2 tablespoons chopped fresh chives
• Flaky sea salt (such as Maldon)

Directions

• Preparation Combine potatoes, 1 cup vinegar, and 1 tablespoon 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 mediumhigh heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt. calories 240 fat 6 g fiber 3 g Nutritional analysis provided by Bon Appétit