1 1/2 lb small potatoes, halved*
3/4 cup apple cider vinegar
3 bay leaves
1 tablespoon olive oil or butter
1/4 cup fresh dill, minced
Place the potatoes, vinegar and bay leaves in a 2 1/2 quart saucepan. Add water to cover. Bring to a boil. Boil until fork-tender. Drain and allow to cool slightly. Meanwhile, heat the butter or olive oil in a small skillet. Add the potatoes, cut-side-down and cook 2-6 minutes or until browned. Pour into a bowl and toss with dill and salt. Serve immediately.
* I used Yukon Royale potatoes
This sort of a more elaborate version of Midsommar Potatoes. The potatoes take on a briny taste from being boiled with the vinegar then are crisped up in a skillet and tossed with oodles of fresh dill. Since they are crispy, I think they made a fun alternative to oven fries.