Directions

1. Combine the potatoes with half a cup of Furmint vinegar and 1 tablespoon of kosher salt in a medium saucepan, then add water until the potatoes are fully covered.
2. Bring to a boil then reduce the heat and simmer until potatoes are tender. Drain the water and pat the potatoes dry.
3. Heat butter in a large skillet over medium-high heat. Add the potatoes, season them with kosher salt and pepper. Cook until golden brown and crisp, while tossing occasionally.
4. Drizzle with 3 tablespoon white wine vinegar then serve topped with fresh rosemary.