2 pounds baby potatoes, halved, quartered if large
1 cup plus 2 Tbsp. distilled white vinegar
1 tablespoon sea salt, plus more
2 tablespoons unsalted butter
Freshly ground black pepper
2 tablespoons chopped fresh spring onions
ACTIVE: 20 MIN TOTAL: 45 MIN
Combine potatoes, 1 cup vinegar, and 1 Tbsp. salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 15–20 minutes (check after 10); drain and pat dry.
Heat butter in a large frying pan over medium-high heat. Add potatoes; season with remaining salt and pepper to taste. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with spring onions and sea salt.