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Potato Pickled

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Tempo de preparo

2 hour(s)


06 servings


  • Potato ball | 01 kg
  • Red Onion (large) | 01 unit(s)
  • Red Pepper | 01 unit(s)
  • Yellow Pepper | 01 unit(s)
  • Minced Parsley |  to taste
  • Squeezed Lemon | 01 unit(s)
  • Pepperoni Pepper |  to taste
  • Salt |  to taste
  • Oregano |  to taste
  • Vinegar (approximate amount) | 01 cup
  • Olive oil (approximate amount) | 01 cup
  • Fried Garlic (industrial) | 01 tablespoon
  • Chopped Olives |  to taste


  1. Poke some holes in the potatoes with the help of a fork and light to cook until they are at the point of al dente so they are soft. Drain. and‎ let‎ cool down.‎
  2. In the food processor, place the onion and the peppers and in the pulse mode, press it until they are finely chopped, but be careful not to process too much and turn it over. ‎ a paste.‎ If you prefer, you can mince it with a knife.
  3. Now let's go to the seasoning, after‎ everything chopped,‎ place the ingredients already chopped in a bowl,‎ add‎ the parsley,‎ the pepper‎ pepperoni,‎ the‎ lemon‎ and‎ the‎ vinegar.‎ For‎ For‎ break a little of the acidity of the vinegar put a little water (very little) and correct the salt. Mix everything, add the oregano ‎ rubbing it with the ‎ fingertips, this activates the essential oils of the oregano giving more flavor and smell in the preparation of the food. Add the fried‎ garlic‎ and the olive‎ and last‎ the oil‎ and mix well.‎ 𝗗𝗜𝗖𝗔: the right amount of vinegar and oil is when the vinaigrette has a broth, because the‎ potato‎ has to stay in the preserve‎ covered with this broth.‎
  4. With the fries already cold, mix them with this vinaigrette stir well involving them so that they get the flavor of the seasoning well. with the vinaigrette in a jar, if possible, airtight‎ because the jar is well-closed‎ the potato tends to pick up more flavor and aroma‎ of the spices. refrigerator for at least 2 hours, but I emphasize that it is a preserve and the longer you leave it in the vinaigrette, the more flavor it will have.

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