Greek-Style Pan-Roasted Potatoes

Ingredients:

• 2 pounds Yukon Gold potatoes
• 2–3 tablespoons butter
• ¼ cup plus 3 tablespoons Blossom Lemon Dill Vinegar
• Salt to taste
• Lemon pepper to taste

Directions:
Boil potatoes until about halfway cooked but still firm. Drain and slice. Put potatoes in a bowl and add ¼ cup vinegar, reserving the rest. Toss well and set aside for about 30 minutes.

Melt butter in a skillet and add potatoes. Stir to coat. Add remaining vinegar and stir once. Let potatoes crisp and brown on one side; flip and brown the other while the vinegar caramelizes. Season with salt and lemon pepper to taste. Serve hot.