Sea Salt and Vinegar Potatoes

Tender, Sharp, and Deeply Satisfying

There is something quietly nostalgic about a potato cooked until yielding and soft — humble, patient, and entirely honest. But add vinegar and something shifts. A gentle sharpness moves through the tenderness, lifting the whole thing into something more awake. This is the kind of dish that asks very little of you and offers a great deal in return. Salt, acid, heat, and time. It's a reminder that restraint — applied with care — is its own kind of abundance.

Ingredients

• 1 1/2 pounds potatoes
• 3/4 cups Alessi White Wine Vinegar
• Alessi Sea Salt
• 2 tablespoons butter
• Alessi Ground Black Pepper, to taste
• 1 1/2 tablespoons Alessi White Balsamic Vinegar
• 1 1/2 tablespoons chives, sliced thin

Instructions

1. Combine potatoes and white wine vinegar in a medium sauce pan.
2. Add water so potatoes are covered by 1 inch, then season with salt.
3. Bring to a boil and then reduce heat; simmer for 12-15 minutes until potatoes are tender.
4. Drain potatoes and dry with paper towels.
5. Let potatoes cool slightly, then cut into quarters.
6. Melt butter in a large skillet over medium high heat.
7. Add potatoes and season with salt and pepper.
8. Cook potatoes until crispy and golden brown, about 5-8 minutes.
9. Turn off heat and toss potatoes with white balsamic vinegar; garnish with chives before serving.