Purple Tuscan Rosemary Potatoes

Ingredients:

• 1 pound fingerling potatoes, sliced
• 1/2 cup distilled white vinegar
• 1 Tablespoon Tuscan Rosemary Sea Salt
• 11/2 Tablespoons unsalted butter
• 1 clove fresh garlic, minced
• 1 Tablespoon apple cider vinegar
• 1/2 Tablespoon olive oil
• 1 Tablespoon fresh chives, chopped

Instructions:

1. Combine potatoes, white vinegar, and 1/2 Tablespoon Tuscan Rosemary Sea Salt in a medium saucepan; add water to cover by about 1 inch
2. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20–25 minutes
3. Drain and pat dry
4. Heat butter in a large skillet over medium-high heat
5. Once butter is just melted, add potatoes and garlic and season with 1/2 Tablespoon Tuscan Rosemary Sea Salt
6. Cook, turning occasionally to ensure even browning, until golden brown and crisp, about 10-12 minutes
7. Drizzle with apple cider vinegar and olive oil
8. Serve topped with chives