Salt and Vinegar Potatoes with Yogurt Chive Dip

Preheat oven to 425ºF and prepare a baking sheet with parchment paper or cooking spray. Add potatoes and 3 teaspoons (1 tablespoon) salt to a large pot and cover with water. Bring the potatoes to a boil, boil for 3 minutes, then drain the potatoes.

Spread hot potatoes on the prepared baking sheet in an even layer. Sprinkle with remaining salt, vinegar, and drizzle over the butter. Toss to combine, then spread back into one layer. Bake potatoes 20–30 minutes until browned and crispy.

For the dip, combine cream, yogurt, garlic, scallion, and a pinch of salt. Dip the hot potatoes in the yogurt sauce, and enjoy!