Salt and Vinegar Potatoes

  • 2 Pounds-Russet Potatoes-cut into 1 inch cubes
  • 1 Cup-White Wine Vinegar-plus a couple 2 tablespoons to taste.
  • 2 Tablespoons-Unsalted Butter
  • To Taste-Kosher Salt/Black Pepper
  • To Taste-Chives-thin sliced

Directions

  1. Add potatoes/vinegar to a pot and add just enough water to cover.
  2. Bring to a boil and cook until just tender. {insert tip of knife to gauge tenderness}
  3. When done, drain and rinse with cold water to stop the cooking.
  4. Allow to drain, place on a paper towel lined sheet tray and gently pat dry.
  5. Warm a large non-stick pan over medium high heat and add butter.
  6. When butter is melted add potatoes, toss to coat and season with salt/pepper.
  7. Cook, tossing occasionally, until golden brown and warmed through.
  8. Toss one more time and season again with salt, toss to coat.
  9. Remove from pan, garnish with chives.