Bring large pot of salted water to a boil.
Add 1 cup VV apple cider vinegar.
Cut 2lb, potato’s to desired size (1-1.5” diameter).
Boil potatoes until fork tender.
In a sauté pan bring 1 tbsp olive oil, and 1 tbsp butter to just below smoke point.
Cook stirring frequently until potatoes are golden brown.
Top with chopped, fresh rosemary.
Serve with coarse salt.