Ingredients
2lbsYukon Gold potatoes,quartered
1cupdistilled white vinegar,plus 2 tbsp
1tbspkosher salt,plus more
3tbspcanola oil
kosher sea salt
Preparation
Combine potatoes, 1 cup vinegar, and kosher salt in a medium saucepan. Add water until it is covered and has about an extra inch of water on top.
Simmer potatoes gently until cooked through and soft but not falling apart.
Heat canola oil in a large skillet over medium-high heat. Cook potatoes for about 8 to 10 minutes until browned and crispy. Don’t stir too often to brown the potatoes nicely and keep them from falling apart.
Put into a serving bowl and lightly pour the remaining 2 tablespoons of vinegar over the potatoes.
Give the potatoes a final sprinkle of kosher salt and serve!
