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Sides | |
| 2 pounds baby Yukon Gold potatoes, halved, quartered if large 1 cup plus 2 Tbsp. 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) | |
| 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. | |
Good | |
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