Directions

1. Add cut potatoes, kosher salt, cherry vinegar, and enough water to cover potatoes by an inch to a pot and bring to a boil. Cook 25-30 minutes or until fork-tender.

2. Drain potatoes and pat dry with paper towel. Preheat oven to 425F and line a baking sheet with parchment.

3. In a bowl, toss potatoes with olive oil until fully covered. Spread evenly on baking tray and bake for 25 minutes. After 25 minutes, broil until crispy, stirring every 5 minutes so they don’t burn. This will take 5-15 minutes. Remove from oven and season with salt and chives. Enjoy!