Sautéed Salt and Vinegar Potatoes
Precooking in water and vinegar seasons the potatoes from within and then an added burst of flavour comes from a drizzle of extra vinegar when served.
- 900 g small potatoes, halved (quartered if large)
- 1 cup plus 2 tablespoons white vinegar
- ¾ tablespoon salt, plus more
- 2 tablespoons butter
- freshly ground black pepper
- 2 tablespoons chopped fresh chives
- sea salt flakes
- Combine potatoes, 1 cup vinegar, and ¾ tablespoon salt in a medium saucepan; add water to cover by 2 cm.
- 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 salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes.
- Drizzle with remaining 2 tablespoons vinegar.
- Serve topped with chopped chives and sea salt flakes.