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)
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.
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.
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!