Potato Spoons in Glass (aperitif)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg potato (s), very small, approx. 4 - 5 cm in diameter, waxy
- 500 ml olive oil
- 1 cup oil (sunflower - soy or other oil)
- 0.5 ½ cup vinegar (apple cider vinegar)
- 1 large onion (s), finely diced
- 1 red pepper (s), cut into large cubes (without seeds)
- 5 cloves garlic, crushed
- 1 bay leaf
- 1 tablespoon salt and pepper, to taste
- 1 tablespoon seasoning (s) (dry seasoning)
- 5 olives, green - in pieces, without a core
- 1 teaspoon oregano
Print Recipe
Pin Recipe Instructions
- Clean the potatoes with a brush under running water and cook them in salted water until they are soft. After cooling, poke 4 to 5 holes in the small potatoes with a thin toothpick (or needle) so that the spice can penetrate.
- For the vinaigrette (sauce): Mix the olive oil + the oil + apple cider vinegar + the onion + paprika + garlic + the olives + the bay leaf - put the potatoes in the sauce and season with salt, pepper, oregano and the dry spice. Fill everything into flat, round jars with lids and add olive oil, if necessary - because the potatoes must be covered. Let it steep in the refrigerator for at least two days before you eat it for the first time. In the beginning, stir 1 to 2 times a day so that the spice on the bottom also gets to the top potatoes! Stir with a clean and dry stem, especially before serving!
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