Sauteed Potatoes With Red Wine Vinegar

Recipe Ingredients

2 lbs	908g / 32oz	Medium-large red or white rose potatoes
		(or other boiling potatoes)
2 cups	474ml	Red wine vinegar
6 cups	1422ml	Water
		Coarse salt - to taste
3 tablespoons	45ml	Extra-virgin olive oil - (to 5 tbspns)
1 tablespoon	15ml	Minced garlic
6		Bay leaves
1/2 teaspoon	2.5ml	Red pepper flakes
3 tablespoons	45ml	Chopped Italian parsley

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.

Source:
The Los Angeles Times, 05-24-2000

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