Marinated New Potatoes - Batatinha Em Conserva

Submitted by JackieOhNo!

"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."

 

• Ready In: 6hrs 25mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

directions

1. 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.
2. While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste.
3. 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.
4. 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.
5. Chill potatoes several hours or overnight to allow flavors to marinate and blend. Serve at room temperature.