Crispy Salt and Vinegar Potatoes

If you like salt and vinegar chips, you will love this side dish. It pairs really well with heavier meats because the acidity in the potatoes helps brighten the whole dish.

2 lbs. yukon gold potaotes (halved or quartered if larged)
1/2 cup distilled white vinegar
1 tbsp. salt
2 tbsp. butter
1 tbsp. olive oil
2 tbsp. sherry vinegar.
2 tbsp. fresh chopped chives or green onions

Directions:

1. Combine potatoes, white vinegar, and salt in a medium saucepan. Add water to cover potatoes with 1 inch of liquid. Bring to boil, reduce heat, and simmer until potatoes are fork tender- about 25 minutes. Drain and pat dry.

2. Heat butter and olive oil in a large skillet over medium high heat. Add potatoes and season with a pinch of salt and pepper. Cook, stirring occasionally, until potatoes are golden brown - about 8 minutes.

3. Add sherry vinegar to pan and cook for 1 more minute. (You can add an extra splash of vinegar if you particularly love vinegar.)

4. Remove to paper towel lined plate to absorb any extra butter and oil. Place on serving platter and top with chives or green onions and extra salt.