3/4 cup of olive oil
1/3 cup of chopped fresh chives
3 cups of other (soup) white wine vinegar
2 tablespoons (chopped) lemon zest
1.5 kg of peeled and cut into 1 cm thick slices potatoes
2 cloves of garlic, minced
Salt and black pepper to taste
3/4 cup of olive oil
1/3 cup of chopped fresh chives
3 cups of other (soup) white wine vinegar
2 tablespoons (chopped) lemon zest
1.5 kg of peeled and cut into 1 cm thick slices potatoes
2 cloves of garlic, minced
Salt and black pepper to taste
In a small saucepan, combine the vinegar, garlic, lemon zest, salt, and black pepper
Bring to a boil over high heat and let it simmer
Reduce the heat and cook for 2 minutes
Remove from heat, add a quarter cup of olive oil and chopped chives
Mix well and set aside
In a large skillet, heat one-quarter cup of olive oil over high heat
Add half of the potatoes and cook over low heat, turning them occasionally, until they are tender and lightly browned
Remove from heat, scrape the potatoes with a spatula, add the remaining potatoes and repeat the process
Remove from heat, place the potatoes in a serving dish, and drizzle the reserved sauce over the top.
