Combine potatoes, 1 cup vinegar, and 1 tablespoon kosher salt in a medium saucepan; add water to cover by 1". Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.
Heat butter in a large skillet over mediumhigh heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 tablespoons vinegar. Serve topped with chives and sea salt.
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|Serving Size: 1 Serving (1212g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 209 (82%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61.1mg||19 %|
|Sodium 3636.6mg||125 %|
|Potassium 98.5mg||3 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 0.7g|
|Protein 1.2g||2 %|
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Calories per serving: 256
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