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Updated: Apr 26, 2021

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: approx. 4-6 servings


2 lbs. baby Yukon gold potatoes, halved or quartered if large

1 cup plus 2 Tbsp. white vinegar

2 tsp. fine sea salt, plus more for sprinkling

2 Tbsp. avocado oil, ghee or butter

freshly ground black pepper

2 Tbsp. chopped fresh chives

Flaky sea salt (such as Maldon or Jacobsen)


  1. Combine potatoes, 1 cup vinegar and 2 tsp. salt in a medium pot or saucepan and add enough water to cover potatoes by 1”. Bring to a boil, reduce heat and simmer 20-25 minutes or until potatoes are tender. Drain potatoes and pat dry.

  2. Heat oil or butter in large skillet over medium high heat. Add potatoes and season with a little salt and pepper. Sauté, tossing occasionally, for 8-10 minutes or until potatoes are golden brown and crisp on all sides.

  3. Remove from heat and drizzle with remaining 2 Tbsp. of vinegar. Top with chives and a sprinkle of flaky sea salt and serve immediately. Enjoy!

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