Crispy Salt-and-Vinegar Potatoes
['2 pounds baby Yukon Gold potatoes, halved, quartered if large', '1 cup plus 2 tablespoons distilled white vinegar', '1 tablespoon kosher salt, plus more', '2 tablespoons unsalted butter', 'Freshly ground black pepper', '2 tablespoons chopped fresh chives', 'Flaky sea salt (such as Maldon)']
Combine 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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