Prep 6 hrs
Cook 25 mins
These marinated potatoes are a popular churrasco side dish in Brazil, along with marinated zucchini, or other antipasto-style dishes, farofa, and garlic bread. This dish tastes even better when prepared a day ahead of time, and the potatoes will keep for up to a week in the refrigerator. Choose the smallest potatoes you can find - ideally bite size (about 1 inch in diamter). If the potatoes are slightly larger than bite-size, you can cut them in half after boiling them. Small yellow potatoes are delicious and they have a nice texture for this kind of dish, but you can use red potatoes, blue potatoes, fingerling potatoes, or an assortment of potato varieties.
- 2 lbs small baby potatoes
- 3⁄4 cup good quality olive oil
- 1⁄3 cup red wine vinegar
- 1 teaspoon dried oregano
- 2 -3 garlic cloves, minced
- kosher salt & freshly ground black pepper
- 1⁄2 cup chopped white onion
- 1 -2 teaspoon finely minced chili pepper (or to taste)
- 1 cup olive, pitted (green or black)
- 1⁄4 cup diced sun-dried tomato (packed n oil)
- 1⁄4 cup chopped parsley
- Place a large pot of salted water on the stove and bring to a boil. Scrub the potatoes clean (leaving skins on), and add the potatoes to the pot once the water is boiling. Cook the potatoes until they are very tender when pierced with a fork.
- While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste.
- Drain the potatoes and place them in a bowl. Toss the potatoes with the oil and vinegar mixture while the potatoes are still hot. Set aside to cool.
- Once the potatoes have cooled to room temperature, add the chopped onions, chile pepper, olives, sun dried tomatoes, and chopped parsley to the bowl. Toss everything well to mix.
- Chill potatoes several hours or overnight to allow flavors to marinate and blend. Serve at room temperature.