50 Recipes 2011, #39: Very-much-marinated potatoes

[nonelvis]

I've had The Enchanted Broccoli Forest for years but for some reason, have never gotten around to making much out of it. (Most likely it's all the other Moosewood-related cookbooks I have.) Anyway, I had some potatoes, I wanted something other than roasted potatoes or a mayo-based salad, and I found this one, which cooks very thinly sliced potatoes in a vinaigrette.

This is some seriously delicious stuff. The potatoes have just the right mix of vinegary tang and olive-oily unctuousness; I think we could have just had this for dinner and been happy. Best of all: totally vegan, so it might end up on my Thanksgiving table.

Comments

[nonelvis]

I include a link to the recipe when I've found it online, but I got this one out of a cookbook. On the other hand, this recipe is basically the exact same thing, with minor changes: they've added capers and a mix of red and green peppers instead of just green.

Two other notes: slice the potatoes less than 1/4" thick if you can (a food processor is ideal for this, but I did it by hand), and you should only need 15-20 minutes to cook them, not 30.

[bunny42.livejournal.com]

Thanks, this sounds wonderful. I'll leave out the capers, I think, and add the peppers to my dish. Sean won't eat 'em. I have a lovely mandoline my brother gave me for Christmas last year, after I nearly lost a finger with a little plastic wannabee chopper. I wonder if a little garlic would conflict with the peppers... Can't wait to try this! Thanks!