{"id":1793,"date":"2010-07-20T22:10:22","date_gmt":"2010-07-20T20:10:22","guid":{"rendered":"http:\/\/azaharskitchen.wordpress.com\/?p=1793"},"modified":"2010-07-20T22:10:22","modified_gmt":"2010-07-20T20:10:22","slug":"marinated-potatoes","status":"publish","type":"post","link":"https:\/\/azahar-spain.com\/kitchen\/marinated-potatoes\/","title":{"rendered":"marinated potatoes"},"content":{"rendered":"

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This dish is ridiculously simple but for years I could never make it as well as the marinated potatoes served at Bodeguita Romero<\/a>. Then one day I happened to be sitting at the bar when Pedro Romero started mixing up the house potatoes for the day and I discovered that the secret ingredient was vinagre de jerez<\/em>. I believe Pedro was using a Pedro Ximenez vinegar, but I’ve since made this with the Reserva (aged in oak) and the potatoes come out AMAZING. I usually use small new potatoes, but any semi-waxy potato will do. I also noticed that Pedro didn’t use any utensils to toss the potatoes. Instead he picked up the large pot he was using as a receptacle by the side handles and tossed the whole thing up in a smooth rotating motion several times until the ingredients were well mixed.<\/p>\n

Instructions below the links.<\/p>\n

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