- Prep Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- 1 1/2 pounds potatoes
- 3/4 cups Alessi White Wine VinegarAdd
- 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
Combine potatoes and white wine vinegar in a medium sauce pan. Add water so potatoes are covered by 1 inch, then season with salt. Bring to a boil and then reduce heat; simmer for 12-15 minutes until potatoes are tender. Drain potatoes and dry with paper towels.
Let potatoes cool slightly, then cut into quarters.
Melt butter in a large skillet over medium high heat. Add potatoes and season with salt and pepper. Cook potatoes until crispy and golden brown, about 5-8 minutes. Turn off heat and toss potatoes with white balsamic vinegar; garnish with chives before serving.