September 12, 2015


  • 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


  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

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