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Potato Pickled
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
10 servings
Natalia Oliva
@cozinhaoliva- Ingredients
- Recipe
- Potatoes (the smallest you can find)2 kg
- Olive oil150 ml
- Vegetable oil100 ml
- Alcohol Vinegar1 cup
- Pepperoni or ground black pepper1 tablespoon
- Grated large onion1 unit(s)
- Crushed garlic cloves4 unit(s)
- Salt1 tablespoon
- Green smell to taste
- Cook the unpeeled potatoes in water or steam until they are soft (don't let them cook too long, they cannot melt). Run and wait to cool down.
- Make some holes in the potatoes with a toothpick, so the seasonings will enter the potato. Just be careful not to break the chips.
- In a large pot, place the olive oil, oil, vinegar, pepper, onion and garlic. Place the potatoes on top. Hit the salt. Sauté well for about 10 minutes by gently stirring or shaking the pan with the lid.
- Allow to cool and transfer to a container with a lid. If necessary, add more oil, as the liquid should completely cover the potatoes.
- The longer it can be preserved, the better. Leave in the fridge for at least 24 hours before serving.
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