| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
|
4 |
servings |
INGREDIENTS
| 10 |
sm |
Red potatoes (with skins on); scrubbed |
| 1/4 |
c |
Rice wine vinegar; or champagne vinegar |
| 1/4 |
c |
Chile-infused oil |
| 2 |
tb |
Fresh dill seed; or 1 tbsp dried |
| 3/4 |
ts |
Shallots; chopped |
| 2 |
|
Serrano or jalapeno chiles; stemmed, sliced |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Place the potatoes in a large Dutch-style oven and cover with water. Bring
the pot to a boil and then turn it down to a low boil. Cook the potatoes,
uncovered, for 10-15 minutes, testing them by inserting a sharp knife
through the center of the potato. The potatoes should just start to yield
to the knife. Do not overcook. Drain the potatoes and place them in a large
bowl.
Using a sharp knife, cut the potatoes in halves (if they are small) or
quarters (if they are large). Sprinkle the vinegar over the tops of the
potatoes and then sprinkle them with the chile oil. Toss gently. Add the
dill, shallots, pepper rings, and the salt and pepper. Toss gently. Serve
warm.
NOTES : Heat Scale: Medium
Recipe by: Hot & Spicy & Meatless by Dave DeWitt, M.J.Wilan & M.
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Apr 20, 1999,
converted by MM_Buster v2.0l.
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