Crispy Salt and Vinegar Potatoes

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

2 lbs baby Yukon Gold potatoes, halved, quartered if large
1 cup + 2 Tbsp. distilled white vinegar
1 Tbsp. kosher salt
2 Tbsp. unsalted butter
black pepper, freshly ground
2 Tbsp. fresh chives, chopped
flaky sea salt, such as; Maldon

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 and sea salt.

Makes 4 servings.