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PdfIn a large pot, combine the potatoes, 2 quarts water and 2 tablespoons salt. Bring to a boil over high and cook, stirring occasionally, until just tender, 3 to 5 minutes. Using a slotted spoon, transfer the potatoes to a colander.
Return the water to a boil, then add the pasta and cook, stirring occasionally, until al dente.
While the pasta cooks, in a 12-inch skillet over medium-high heat the oil until shimmering. Add the sage and cook, stirring, until fragrant and crisp, about 1 minute. Use a slotted spoon to transfer the sage to a paper towel-lined plate.
Return the skillet to medium-high and add the potatoes, then sprinkle with ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the potatoes are golden brown, 5 to 8 minutes. Remove from the heat, stir in the vinegar and set aside.
When the pasta is ready, reserve 1 cup of the cooking water, then drain. Add the pasta to the skillet and set over medium-high. Add the butter and ½ cup of the reserved cooking water; toss until the butter is melted and a creamy sauce has formed, about 3 minutes. If needed, add the remaining reserved cooking water 1 tablespoon at a time to reach the proper consistency. Taste and season with salt and pepper, then stir in the chives.
Transfer to a serving bowl, sprinkle with gorgonzola and crumble the sage over the top.