Place the potatoes in a large pot along with the white vinegar and the kosher salt. Add enough cold water to the pot to cover the potatoes by about 1".
Bring the water to a boil, reduce heat and cook until just fork tender, about 20 minutes. Drain and pat the potatoes dry.
Spread the potatoes on a lined baking sheet, drizzle with oil, sprinkle with ground black pepper, and toss to coat. Roast at 450℉ until crispy, about 25 to 30 minutes.
Sprinkle with coarse sea salt and chopped chives before serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.