Pan-Fried Potatoes With Vinegar And Garlic
serves 2-4
In this dish, still-warm potatoes are infused with a spark of vinegar and raw minced garlic that is tempered by the heat. If you have larger potatoes, you'll need to quarter them. Yukon Gold and Red Bliss potatoes work well for this recipe.
1 1/2 pounds small waxy potatoes, halved
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Champagne vinegar
1 clove garlic, minced
prep: 10 minutes
total: 40 minutes
colander
kitchen towel (or paper towel)
large nonstick sauté pan (with cover)
tongs
wooden spoon
1. In a colander, rinse the halved potatoes in cold water and then let them sit to drain. Using paper towel or a kitchen towel, pat dry the potatoes.
2. In a large nonstick sauté pan, heat the olive oil over medium-high heat. When the oil shimmers, add the potatoes in a single layer, cut side down, and leave them alone to brown, 5-7 minutes.
3. Using tongs, turn the potatoes cut side up and leave them alone to brown, 4-6 minutes. Stir the potatoes with a wooden spoon, then turn the heat to low and cover the pan. Cook until the potatoes are cooked all the way through, 5-10 minutes. (You may need to add a little water if the pan gets too dry.)
4. Take the pan off the heat, stir the potatoes and drizzle them with the vinegar. Sprinkle with garlic, salt and pepper, and then stir to combine. Leave the potatoes alone for a few minutes with the pan covered to absorb the seasoning, and then serve.
