2 lbs. potatoes, scrubbed and cut into bite-sized wedges
1 c. + 2 Tbs. distilled white vinegar (divided use)
2 tsp. salt + additional salt to taste
1 Tbs. olive oil or butter
2 Tbs. fresh chopped herbs, such as chives or oregano (optional)
To a medium saucepan, add potatoes, 1 c. vinegar, and 2 tsp. salt. Add water so that potatoes are covered by 1 inch. Bring to a boil, then reduce heat and simmer until potatoes are just tender, about 20-25 minutes. Drain and pat dry with a clean towel.
Heat olive oil in a large skillet over medium-high heat. Add potatoes to pan, toss to coat, and sprinkle with salt to taste. Cook until browned and crispy, about 8-10 minutes, stirring occasionally. Toss with the remaining 2 Tbs. vinegar. Sprinkle with the fresh chopped herbs (if using) and serve.
Recipe adapted from: http://www.bonappetit.com/recipe/crispy-salt-and-vinegar-potatoes