Wednesday, September 11, 2019

Salt & Balsamic Vinegar Sauteed Potatoes

It is the monthly cuisine spotlight week at I Heart Cooking Clubs (IHCC),  and the spotlight is on ITALIAN ! There are 19 IHCC featured chefs' recipes to choose from, and I've made Tessa Kiros's, Salt & Balsamic Vinegar Sauteed Potatoes, recipe from her book, Recipes and Dreams From An Italian Life.



An easy potato dish which is cooked on the stove top. If you like balsamic vinegar, then you would love this. I've added a few more extra garlic, because we love garlic. A delicious plate of potatoes, Yum!


Salt & Balsamic Vinegar Sauteed Potatoes
(Recipes and Dreams From An Italian Life, Tessa Kiros)
serves 6
some coarse salt
2-1/4 pounds potatoes
5 tablespoons olive oil
2 whole medium clove garlic, peeled
1/2 cup balsamic vinegar
2 sprigs rosemary, plus extra, to serve (optional)
freshly ground black pepper

In a mortar, crush some coarse salt with a pestle to break it down a bit, but still leave some texture. Peel the potatoes, rinse them, halve lengthwise and cut into gondolas. Heat the olive oil in a large nonstick skillet that has a lid. Add the potatoes and garlic and saute over a fairly high heat, turning through and tossing until they have a bit of colour and are starting to stick. Season with some of the crushed salt and a little pepper. Add half the vinegar and turn through. Sit the rosemary sprigs on top, cover with a lid and lower the heat.
Simmer for about 15 minutes or so, until the potatoes are tender and much of the vinegar seems to have been absorbed. Add the rest of the vinegar, stir and cook, uncovered now, for 10 minutes, or until the potatoes are tender and crisping up just a bit and most of the liquid has reduced. Sprinkle with a little extra salt and serve hot with a couple of extra rosemary sprigs on top if you like. These are also surprisingly good at room temperature.


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