Sauteed Potatoes With Red Wine Vinegar

Recipe Instructions Peel and cut potatoes in half lengthwise. Cut each half into 1/4-inch thick lengthwise slices and place in bowl of cold water. Bring vinegar and water to boil in large pot. Drain potatoes, then add them and 2 teaspoons salt to pot and cook partially covered until almost tender, 10 to 15 minutes. Drain potatoes and discard cooking liquid. Heat 2 tablespoons oil in large skillet over medium heat. Add garlic, bay leaves and red pepper flakes. Saute 1 minute, add drained potatoes and 1 tablespoon oil and cook until potatoes are tender but still hold their shape, 5 to 10 minutes. The potatoes will not brown. Season generously with salt and mix in parsley. Drizzle with additional olive oil to serve. This recipe yields 6 servings. Each serving: 182 calories; 337 mg sodium; 0 cholesterol; 7 grams fat; 28 grams carbohydrates; 3 grams protein; 0.73 gram fiber.