Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Medium-large red or white rose potatoes (or other boiling potatoes)

  2. 2 cups 474ml Red wine vinegar

  3. 6 cups 1422ml Water Coarse salt - to taste

  4. 3 tablespoons 45ml Extra-virgin olive oil - (to 5 tbspns)

  5. 1 tablespoon 15ml Minced garlic

  6. 6 Bay leaves

  7. 1/2 teaspoon 2 1/2ml Red pepper flakes

  8. 3 tablespoons 45ml Chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. 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.


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