Crispy Salt-And-Vinegar Potatoes

• 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)

1. 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.
2. 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.

baby yukon gold potatoes, white vinegar, kosher salt, unsalted butter, freshly ground black pepper, fresh chives, salt

Taken from www.epicurious.com/recipes/food/views/crispy-salt-and-vinegar-potatoes-51234270 (may not work)