Ingredients

• 2 lb. Baby Yukon Gold potatoes, halved, quartered if large
• 1 cup plus 2 Tbsp distilled white vinegar
• 1 Tbsp kosher salt, plus more
• 2 Tbsp unsalted butter
• Ground black pepper
• 2 Tbsp chopped fresh chives
• Flaky sea salt

Directions

1. Combine potatoes, 1 cup of vinegar, and 1 Tbsp kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer ntil potatoes are tender, 20 - 25 minutes; drain and pat dry.
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, 8 - 10 minutes.
3. Drizzle with remaining 2 Tbsp vinegar. Serve topped with chives and sea salt.