[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]CRISPY SALT & VINEGAR POTATO WEDGES[/title][fusion_text]Week of June 9th-13th 2014
2 lbs baby Yukon Gold potatoes, quartered
1 C plus 2T white vinegar (save 2 T for just before serving)
1T butter
fresh ground black pepper to taste
2T chopped fresh chives
flaky sea salt for garnish and taste
chopped chives
Combine potatoes, vinegar and salt in a 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 on medium high heat. Add potatoes and season with salt and pepper. Cook and toss occasionally until golden brown and crispy on the outside 8-10 minutes. Drizzle with remaining 2 T vinegar and serve with chopped chives and flaky sea salt.
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