Salt and Vinegar Potatoes

From several blogs that adapted it from Bon Appetit

Ingredients

• 2 lb small yukon potatoes, halved (larger ones quartered)
• 1 cup + 2 Tbsp (or more) white vinegar, divided
• Salt
• Pepper
• 2 Tbsp butter or clarified butter
• Chives

Instructions

1. In a large sauce pan, add chopped potatoes, 1 cup vinegar, and 1 Tbsp salt.
2. Add enough water to cover the potatoes by ~1 inch and bring to a boil.
3. Cook until potatoes are fork-tender, ~15 minutes. Drain and pat dry with a paper towel.
4. Return pan to medium-high heat and melt the butter.
5. Add potatoes, a generous pinch of salt, and several grinds of black pepper.
6. Stir occasionally and cook until golden brown, 8–10 minutes.
7. Drizzle the potatoes with the remaining 2 Tbsp vinegar (and then add more to taste, I used closer to 4 Tbsp).
8. Serve topped with chives and an extra pinch of salt.

Notes from Jill's Kitchen: These are divine. They are somewhat time consuming, since you have to boil and sautee the potatoes, but overall effort is very easy. The vinegar flavor isn't too strong at all and it actually goes really well with the butter and the crispy yumminess...Mmmm. If possible, use some sort of Yukon or yellow potatoes because they don't go mushy when you sautee them. The baby ones are usually expensive, so I have started buying bigger ones and chopping them in 1-2" cube-ish shapes. Basically, I have made this three times in the past month and when I made it for the whole family in UT Dallin raved about them. Enough said.

7/16: I eat these like candy. Can't. Stop. Eating. Mmmmm