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.
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