Pommes de terre au sel et au vinaigre

Ingrédients

• 2 lbs baby potatoes or small red potatoes
• 2 Tbsp salt (plus flaky sea salt for garnishing)
• 1 cup vinegar (white vinegar preferred)
• 3-4 Tbsp olive oil (use additional as needed)
• 1/2-1 tsp freshly ground black pepper
• chopped fresh chives or fresh parsley for garnishing

Préparation

1. 1

   Wash the potatoes well and quarter. Place into a large pot.

2. 2

   Cover the potatoes with cold water, add vinegar, and salt.

3. 3

   Bring to a boil and cook uncovered (or with the lid offset) for around 8 minutes or just until the potatoes are fork tender. Drain the potatoes. Let cool slightly.

4. 4

   Heat the olive oil in a skillet over medium-high heat. Add the drained potatoes cut side down in a single layer. Cook, turning carefully to brown on all sides or just until a crust has formed.

5. 5

   Finish with flaky salt, black pepper and chives and serve warm.

6. 6

   Oven Technique: Drizzle boiled potatoes with olive oil and gently toss to coat.Roast in a preheated 425 degree f oven for 20-25 minutes, turning halfway through.