Like salt & vinegar chips, but better. (Unless you're in the UK, in which case, they're pretty much that.)
1 cup plus 2 tablespoons distilled white vinegar2 tablespoons chopped fresh chivesCombine potatoes, 1 cup vinegar, and 1 tablespoon 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 mediumhigh heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt.
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